2 lbs. round veal
Salt and pepper to taste
1 c. corn flakes or bread crumbs
2 slightly beaten egg yolks
1 tbsp. water
6 tbsp. oil
1 c. milk
1 (10 oz.) can cream of mushroom soup

Cut veal into servings and season. Dip veal into crumbs then in egg with water. Dip again in crumbs. Heat oil in pan and brown cutlets in hot oil. Pour milk with soup over top. Cover and simmer for 1 hour very slowly. Serves 6.