4 (5-6 oz.) veal cutlets, pounded flat & thin by a meat mallet
2 lg., pre-cooked pieces of whole Conch shellfish (put the Conch through a sm. hole meat grinder or chopped very fine)
4 c. Italian flavored bread crumbs
1/8 tsp. Cajun spice or a dash of cayenne pepper
1 tsp. salt
2 tbsp. fresh, finely chopped parsley
2 eggs, beaten well
1/4 c. milk, added to eggs
1 c. all-purpose flour

1. Mix 1/2 cup of the bread crumbs, cajun spice, 1/4 teaspoon salt, parsley and the conch together.

2. Lay the veal out flat, then spread 1/4 of the crumb and conch mix in the center of the veal.

3. Bring the 2 sides of the veal inward, to touch the crumb mixture.

4. Roll the veal up tightly, until it resembles a cake roll; you can use a toothpick if the veal will not stay closed. Remember to remove the pick before serving.

5. Place the flour in a deep dish, and with your hand, roll the veal around until well coated.

6. Beat eggs well in a mixing bowl, then add the milk.

7. Take the remainder of the bread crumbs (without the conch mixture) and the 3/4 teaspoon salt, mix well and place in a deep dish.

8. With your left hand, place the floured veal in the egg mixture and roll it around, until well coated. Then remove it with your left hand and place it in crumb mixture.

9. With your right hand, roll the veal in the crumb mixture until well coated. (Repeat this process until remaining veal are done, using the wet hand and dry hand method, thus you should have less of a mess.)

10. Saute in oil or butter until golden brown on medium to low heat. Then place on a baking sheet and finish in oven at 350 degrees for 15 minutes. Yield: 4 portions.