Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 4 \N | Pork or veal cutlets |
| \N \N | Salt |
| 1 tablespoon | Flour |
| 1 \N | Egg; beaten |
| 1½ ounce | Dry breadcrumbs |
| 2 ounces | Fat |
| 1 tablespoon | (heaping) flour |
| ½ pint | Water |
Beat the cutlets lightly. Salt & dip first in flour, then egg, then in breadcrumbs. Fry in hot fat until brown. Add flour to fat & brown. Add water & cook until smooth. Pork cutlets require 10-15 minutes cooking time; veal cutlets require 8-10 minutes.
From the <The Bliss of Cooking Returns>, Fort Bliss Officers Wives Club, Ft. Bliss, TX. Downloaded from Glen's MM Recipe Archive, .