Broiled Veal Cutlet Recipe
Ingredients for this recipe are
two or three pounds of veal cutlets, egg and bread crumbs, two
tablespoons of minced up savory herbs, salt and pepper to taste,
a bit of grated nutmeg.
Cut the cutlets about ¾ of an inch thick; flatten
them, and brush them over with the egg yolk; dip them into
bread crumbs and minced up herbs, season with salt and pepper,
and fold each cutlet in a piece of white letter paper well buttered;
twist the ends, and broil over a clear flame; when finished remove the
paper. Cooked this way, broiled veal cutlet retains all the flavor.