Veal cutlets

veal cutlets, cut thick, 3/4 to 1 inch • butter,melted • to taste Salt and pepper • eggs,slightly beaten • fine sifted cracker crumbs • butter • cream • milk

Veal escalopes • butter • olive oil • juice of one large ruby grapefruit • chicken stock • grated fresh root ginger • pink peppercorns, grained and lightly crushed • cold butter • salt • Garnish • ruby grapefruit • oil, for shallow frying

veal cutlets from the leg thinly sliced and flattened (like scalloppine) • Salt • medium onion, finely chopped • paprika • medium green pepper, seeded and cut into half inch strips • small peeled tomatoes, preferably canned • sour cream, at room temperature • Galuska dumplings (see recipe from this poster under Hungarian dumplings)

veal cutlets • Salt and freshly ground black pepper • olive oil • butter, softened • finely minced fresh basil

veal cutlets per person • parma ham • sage leaves • Red russet potatoes, cooked and cooled • Fresh rosemary • Olive oil • or two of butter • Salt

veal cutlets, very thinly sliced • plain flour • eggs beaten • breadcrumbs • Salt • Black pepper, ground • large Potatoes • butter/margarine • little milk • Oil for frying • Salt