2 pounds veal cutlets salt and pepper 2 eggs, beaten bread or cracker crumbs drippings 1 cup milk or cream 1 tbsp flour
Wipe cutlets and sprinkle with salt and pepper. Dip into beaten eggs, then into fine bread or cracker crumbs. Brown in drippings. Place on platter, add cream to liquid in pan and thicken slightly with mixture of flour and water. Serves 6
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