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.