VEAL CUTLETS a la Maintenon (an Entree)

Ingredients

• 2-3 lb veal cutlets
• egg and bread crumbs
• 2 tablespoonful minced savoury herbs
• salt and pepper to taste
• a little grated nutmeg

Instructions

1. Cut the cutlets about 3/4 inch in thickness, flatten them, and brush them over with the yolk of an egg;
2. dip them into bread crumbs and minced herbs, season with pepper and salt and grated nutmeg, and fold each cutlet in a piece of buttered paper.
3. Broil them, and send them to table with melted butter or a good gravy.