BAKED VEAL WITH TOMATO SAUCE
- 1 thin veal cutlet
- 1 teaspoon drippings
- 1 teaspoon chopped onion
- 1 teaspoon chopped parsley
- ½ cup bread crumbs
- ½ teaspoon salt
- ⅛ teaspoon pepper
Trim edge of cutlet and spread on board or platter. Fry onion in drippings until tender; add parsley and bread crumbs mixed with enough water to hold them together; spread on cutlet and roll; tie in three or four places. Dust with salt, pepper and flour. Place in pan; add ½ cup hot water; put into hot oven and roast 35 to 45 minutes, adding water if needed. Remove to hot platter. Serve with tomato sauce.