Veal Cutlets w/ Mushroom Sauce

• Veal cutlets cut 1/2″ thick
• Garlic, optional
• Seasoned bread or cracker crumbs
• 2 T water
• 1 egg
• Butter or drippings

Wipe cutlets with a damp cloth. Rub with garlic. Dip veal in bread or cracker crumbs. Dip breaded cutlets in egg diluted with 2 T water. Dip in crumbs again. Heat butter and brown the cutlets. Then cook the cutlets, covered, on a very low flame until they are tender.

Mushroom Sauce

• Fresh mushrooms, sliced
• Butter
• 2 T flour
• Salt and pepper to taste
• 2 cups milk

Saute fresh mushrooms with butter, then add 2 T flour. Add salt and pepper to taste. Add 2 cups milk until it thickens. Pour over veal which has been placed in a casserole dish.

Bake about 10 minutes at 325º.