Veal Cutlet Sandwich

I used to get these in the big city,
these are great served on a hard roll
along with pasta sauce and parmesan.

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

Directions:
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.
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,