Breaded Veal Cutlets With Tomato Sauce Recipe

Instructions

1. The cutlets should be rather thin.
2. Wipe them and trim off the skin and any stringy pieces of fat.
3. Cut 2 or 3 slices of nice fat salt pork in strips 1/2 inch wide, fry them until crisped, and take out on a paper to drain.
4. To the fat in the pan add a spoonful of beef drippings.
5. Season the cutlets with salt and pepper, crumb them by dipping in beaten egg and then in bread crumbs, and fry in the hot fat until well browned and cooked through, but not too hard.
6. Take them up on a hot platter, and into the pan pour 3/4 of a cup of milk; let it boil, add a half cup of hot strained tomato, and stir briskly.
7. Season with salt and a dash of cayenne, and if the crumbs from the cutlets do not thicken the sauce sufficiently, add a few more, or some cracker flour, and stir till very smooth.
8. Pour around the cutlets, and, if liked, lay the crisp strips of pork around the edge of the platter.