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4 large veal cutlets, 1/2 inch thick Salt Flour 1/2 cup bacon drippings Paprika 2 onions, sliced crosswise 2 cups sour cream Lemon slices Parsley sprigs Season cutlets with salt and dredge with flour. Heat bacon drippings in large skillet and add enough paprika to make the drippings very red.

Veal Cutlets 6 veal cutlets 1 egg, slightly beaten with 2 tbsp water 1 cup bread crumbs 1/2 tsp salt 1/4 tsp pepper 1/2 cup grated parmesan cheese 1/2 cup butter 6 slices boiled ham 1 cup milk 8 oz can tomato sauce Pound veal; dip in egg mixture. On piece of waxed paper combine crumbs, salt, pepper

2 pounds veal, sliced 2 tablespoons lemon juice 1/2 teaspoon salt 1/2 teaspoon ground pepper 1/2 teaspoon paprika 1 tablespoon vegetable

Free Italian recipe for Cotolette or Veal cutlets.

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Use either veal chops or veal cutlets, cut in small pieces the size of chops; pound with a small mallet, sprinkle a little finely-minced onion on each cutlet, dip in beaten egg and bread crumbs, well seasoned with salt and pepper. Place a couple tablespoonfuls of a mixture of butter and sweet
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How Do You Make Veal Cutlets