How to make it

  • Warm rice and chopped veal along with milk in the upper part of a double boiler.
  • Gradually add beaten eggs to the veal mixture stirring constantly.
  • Add butter and seasonings then cook stirring constantly until mixture thickens.
  • Spread mixture on a shallow plate to cool then shape into cutlets.
  • Roll cutlets in fine breadcrumbs then egg and then in crumbs again.
  • Fry each cutlet in hot deep fat until light and brown.
  • Brush each cutlet with oil and brown in a preheated 400 oven.

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