Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 ea Veal cutlets, each weighing -cracker crumbs
-8 or 9 ounces About 2 cups fine sifted
2 tb Butter (melted) -bread crumbs
Salt and pepper 1/3 c Butter
3 ea Eggs, (slightly beaten) 1 1/3 c Sweet cream
About 2 cups fine sifted 2/3 c Rich milk

Brush the cutlets with the melted butter, then sprinkle with salt and
pepper. Roll the prepared cutlets in the cracker crumbs, then dip
them into the egg, then into the bread crumbs. Melt the butter in a
shallow pan, then cook the cutlets in the butter, first on one side
and then on the other until golden brown. Put the cream and milk on
them, cover the pan tightly, and cook in oven 300 about 1 hour.
Remove to a hot platter. Thicken the sauce remaining in the pan with
a few bread crumbs and strain. Serve with the cutlets. NOTE: The
cutlets should be cut from best quality veal and cut about three
quarters to one inch thick. This amount will serve four persons,
allowing one cutlet to each. Shared By: Pat Stockett From: Home
Cooking Recipes from The Waldorf Astoria 1936

Submitted By PAT STOCKETT On 04-26-95

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