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Veal Cutlets Maryland

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4 veal cutlets, cut thick, 3/4 to 1 inch
2 tablespoons melted butter
3 eggs, slightly beaten
2 cups fine sifted cracker crumbs
1/3 cup butter
1 1/3 cups sweet cream
2/3 cup rich milk


Rub cutlets with melted butter and sprinkle with salt and pepper. Roll the cutlets in the cracker crumbs, dip into the beaten egg, then in cracker crumbs. Melt the butter in a shallow pan, cook the cutlets in the pan, on 1 side, then the other until golden brown. Pour the cream and milk over cutlets, cover the pan tightly and cook in a 300 degree F. oven about 1 hour. Remove the meat to a hot platter. Thicken the sauce in the pan with a few fine cracker crumbs and serve hot.

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