Veal Cutlets Breaded and Broiled from The Picayune's Creole Cook Book by The Times Picayune Publishi
Have the Cutlets as thin as possible. Season well, after having beat with the rolling pin, and roll in a well-beaten egg and then in bread crumbs. Pat lightly with hands and brush with melted butte...
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Cooking tools:
- Rolling pin
- Mixing bowl
- Fork
- Plate
- Pastry brush
- Broiler pan
- Oven
- Saucepan
- Serving platter
Ingredients
- 6 Veal Cutlets
- An Egg
- A Cupful of Bread Crumbs
- Melted Butter, or a Sauce a la Ravigotte
- Parsley to Garnish
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