Breaded Veal Cutlets With Sour Cream Gravy
|Veal cutlets/Round steak||2 Pound, cut 1/2 inch thick|
|Fine dry bread crumbs||1 Cup (16 tbs)|
|Slightly beaten eggs||2|
|Shortening||1⁄3 Cup (5.33 tbs)|
|Dairy sour cream||1⁄2 Cup (8 tbs)|
|Condensed cream of mushroom soup||10 1⁄2 Ounce (1 Can)|
Cut veal into 6 serving-size pieces.
Season with salt and pepper.
Dip veal into bread crumbs, then into eggs mixed with water, and back again into bread crumbs.
In skillet, brown meat on both sides in hot shortening.
Transfer cutlets to 13x9x2-inch baking pan.
Pour 2 tablespoons water in bottom of pan.
Cover pan lightly with foil: bake in moderate oven (350°) for 30 minutes.
Uncover and bake 15 minutes longer.
For gravy, combine sour cream and mushroom soup; cook and stir over low heat just till heated through.
Serve with meat.