2 lb. veal cutlets or round steak, cut 1/2 inch thick
Salt
Pepper
1 c. fine dry bread crumbs
2 slightly beaten eggs
2 tbsp. water
1/3 c. shortening
1/2 c. dairy sour cream
1 (10 1/2 oz.) can condensed cream of mushroom soup

Cut veal into 6 serving size pieces. Season with salt and pepper. Dip veal into bread crumbs, then into eggs mixed with water, and back again into bread crumbs.

In skillet, brown meat on both sides in hot shortening. Transfer cutlets to 9x13x2 inch baking pan. Pour 2 tablespoons water in bottom of pan. Cover pan lightly with foil; bake in moderate 350 degree oven for 30 minutes. Uncover and bake 15 minutes longer.

For gravy, combine sour cream and mushroom soup; cook and stir over low heat just until heated through. Serve with meat. Serves 6.