Or,
You can rub the cutlets well with melted butter, pepper, and broil on a gridiron like beef-steak, buttering very well after dishing.
Veal Chops
Are more juicy and less apt to be tough and solid than cutlets. Trim the bone as with mutton chops, and fry, dipping in beaten egg and cracker-crumbs. Add a little parsley and a minced shallot to the gravy.