Breaded Veal Cutlets With Pan Gravy

Ingredients

• Veal cutlets
• Salt and pepper
• Egg
• Bread crumbs or flour
• Salt pork (optional)
• Lemon juice (optional)
• Tomato sauce or Béarnaise sauce (optional)
• Flour (for gravy)
• Stock or water (for gravy)

Method

1. 1 Prepare cutlets by leaving whole or cutting into uniform pieces. Dredge with salt and pepper.
2. 2 Dip cutlets in beaten egg, then coat with bread crumbs or flour.
3. 3 Sauté in drippings or fat from salt pork until well browned on both sides.
4. 4 Transfer to a hot dish. Optionally moisten with lemon juice or serve with tomato or Béarnaise sauce.
5. 5 For gravy, add flour to pan grease, brown, then dilute with stock or water. Serve cutlets over the gravy.