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.
VEAL CUTLET
Cutlet may be cooked whole or cut into pieces for serving. Dust with salt, pepper and flour; dip in egg (1 egg beaten with 1 tablespoon milk), then in bread crumbs. Brown on both sides in shallow fat in frying pan. Add boiling water to cover; season and cook slowly for 1 hour. Thicken gravy with 1 tablespoon flour mixed with a little cold water.