3 tablespoons grated sharp cheddar cheese
1 egg, slightly beaten
½ cup crushed corn flakes
Cook meat, onion and green pepper in lard or drippings until lightly browned. Add gravy or white sauce, salt, pepper, chili powder and chili sauce. Combine rice, grated cheese and egg, mixing thoroughly. Alternate layers of rice and meat in a 1-quart greased baking dish. Sprinkle with corn flakes. Bake in a moderate oven (350° F.) for 30 minutes. 6 servings.
Veal Cuts and Cooking Methods
Veal Cutlets
ROAST: Ribs; arm and blade roasts; rolled and cushion-style shoulder; crown roast; loin; rump; leg; breast and loaf.
BROIL: Liver; kidneys; sweetbreads and brains. Veal steaks, chops and patties are best cooked by braising or panfrying since these two methods supply fat which is lacking in veal because it comes from a young animal.
PANBROIL: Veal steaks, chops and patties are not panbroiled for the same reason that they are not broiled.