Veal Cutlets, Braised.
Professional cooks usually braise veal cutlets. They lard them (an easy matter) all on the same side, the flavor of pork particularly well suiting veal. To proceed then: Mince some onions and carrots; put them in the bottom of a stew-pan; put the cutlets on this layer; cover well with stock (add wine if you choose), and let them cook until thoroughly done.
If you wish to be particular, boil down the stock and glaze them; or make a gravy of the stock with flour, roux, pepper and salt, and strain it; or serve them with tomato-sauce; or make a little round hill of mashed potatoes, and put the cutlets around; or serve with them, instead, beans, pease, or flowerets of cauliflowers.