Schnitzel with Tomato Sauce
1 lb veal cutlet
1/2 tsp salt
1/4 tsp paprika
2 tbsp flour
2 tbsp milk
Fine dry breadcrumbs
Fat for frying
1 - Remove skin and bone from cutlet; and cut in pieces convenient for serving.
2 - Pound the meat with a potato masher to make fillets.
3 - Dust with flour, salt and paprika combined.
4 - Beat the egg and milk together; dip the fillets in this then roll in breadcrumbs.
5 - Fry in vegetable fat or drippings over moderate heat until brown on one side.
6 - Turn over and brown the other sice.
7 - Serve with tomato sauce.