1 lb. veal
1 c. fine dry bread crumbs
2 slightly beaten eggs
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 sized pieces. Season with salt and pepper. Dip veal into bread crumbs, then into eggs mixed with 2 tablespoons water, and back again into bread crumbs.

Brown meat in hot shortening. Transfer to 13x9x2 inch baking pan. Pour 2 tablespoons water in pan. Cover lightly with foil. Bake at 350 degrees for 30 minutes. Uncover; bake 15 minutes longer.

For gravy, combine sour cream and mushroom soup; cook and stir over low heat until heated. Serves: 6.