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[[Better Homes & Gardens]]. May 1940
Breaded Veal Cutlets
2 lbs veal, round, salt & pepper,
1 cup cornflake crumbs, 2 eggs
slightly beaten, 2 tbsp. water
6 tbsp. fat, 1 cup milk, 1 - 10 ½ oz,
can cream of mushroom soup
(Condensed).
Cut meat in individual
servings, season. Dip into crumbs
then in egg mixed with water
& again in crumbs. Brown in
hot fat, pour over milk mixed
with soup. Cover, bake in
slow oven 300° 1 hour. Serves 6.

Polish Cutlets.
1 ½ lb. ground veal, ¼ cup melted
fat, ½ tsp. lemon juice, salt & pepper
1½ tsp. paprika, ¼ tsp. nutmeg, 1 egg
beaten, 2 tbsp. water, 1 cups dry
bread crumbs.
Combine meat, fat, lemon juice
into egg mixed with water,
then into bread crumbs. Brown
in hot fat. Cook 15 minutes.
Serve with piquant gravy:
Add 1 tbsp. flour to 1 tbsp. pan
drippings. Add 1 cups milk, cook
thick, stirring constantly. Season
with salt, pepper, ½ tsp. nutmeg
& 1 tsp. lemon juice. Serves 8