BROILED VEAL CUTLETS a l'Italienne (an Entree)

Ingredients

• Neck of veal
• salt and pepper to taste
• the yolk of 1 egg
• bread crumbs
• 1/2 pint Italian sauce No. 453

Instructions

1. Cut the veal into cutlets, flatten and trim them nicely; powder over them a little salt and pepper; brush them over with the yolk of an egg, dip them into bread crumbs, then into clarified butter, and, afterwards, in the bread crumbs again; broil or fry them over a clear fire, that they may acquire a good brown colour.
2. Arrange them in the dish alternately with rashers of broiled ham, and pour the sauce, made by recipe No. 453, in the middle.