563 | Veal Cutlets à la Milanaise.
—Pare nicely and season well with a tablespoonful of salt and a teaspoonful of pepper six veal cutlets. Dip them in beaten egg, then in grated Parmesan cheese, and finally in fresh bread-crumbs. Flatten them, and cook them in a sautoire with six ounces of clarified butter for five minutes on each side, and serve with half a pint of garnishing Milanaise (No. 251).
To prepare breaded veal cutlets with tomato sauce, bread six cutlets as for the above, omit the cheese, cook them as described, and serve with half a pint of tomato sauce (No. 205).