Ingredients:
veal chops or veal cutlets
onion
egg
bread crumbs
salt, pepper
butter
sweet drippings

Preparation :

1. Use either veal chops or veal cutlets, cut in small pieces the size of chops; pound with a small mallet, sprinkle a little finely-minced onion on each cutlet, dip in beaten egg and bread crumbs, well seasoned with salt and pepper.
2. Place a couple tablespoonfuls of a mixture of butter and sweet drippings in a fry-pan; when hot, lay in the breaded cutlets and fry slowly, turning frequently and watching carefully that they do not scorch. These take a longer time to fry than does beefsteak. When a rich brown and well cooked take up the cutlets on a heated platter and serve, garnished with parsley.

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