"He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise."--Henry David Thoreau

Veal Cutlets with Cream Gravy Recipe

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This recipe for Veal Cutlets with Cream Gravy, by , is from The American Legion Auxiliary Fort Owen Unit 94 Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Doris Ragsdale
Added: Saturday, September 2, 2006

Category:
Category:

Ingredients:  
Ingredients:  
2 pounds veal cutlets
salt and pepper
2 eggs, beaten
bread or cracker crumbs
drippings
1 cup milk or cream
1 tbsp flour

Directions:
Directions:
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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