1 1/2 lb. veal cutlet, cut thick
Seasoning
1 egg
Bread crumbs

The meat may be either cut into pieces or left whole, as preferred. Season with salt and pepper and dip each piece into well beaten egg; drain and drop onto a paper of bread crumbs; coat thoroughly and shake off all loose crumbs. Melt and heat a little fat in a frying pan, and cook the meat golden brown. Veal must always be thoroughly done. Serve with gravy or tomato sauce.