Veal Chops

Ingredients

• 1 rack veal
• eggs
• breadcrumbs
• butter
• white paper
• white sauce

Instructions

1. Cut the best end of a rack of veal into chops, leaving one bone in each chop. Bare two inches of the small end of each bone. Beat the chops flat.
2. Prepare them with eggs and breadcrumbs as you would for cutlets. Butter some half-sheets of white paper and wrap one around each chop, securing it with a skewer and leaving the bare bone exposed.
3. Broil the wrapped chops until done, taking care that the paper does not burn. Serve with nice white sauce in a boat.