The secret to Mamaw's baked veal

 

Baked Veal with Tomato Sauce

    1 thin veal cutlet

    1 teaspoon drippings

    1 teaspoon chopped onion

    1 teaspoon chopped parsley

    1/2 cup bread crumbs

    1/2 teaspoon salt

    1/8 teaspoon pepper

Trim edge of cutlet and spread on board or platter. 

Fry onion in drippings until tender; add bread crumbs and parsley mixed with enough

water to hold them together; spread on cutlet and roll; tie in three or four places. 

Dust with salt, pepper and flour. 

Place in pan; add 1/2 cuphot water. 

Roast in hot oven 35 to 45 minutes, adding water if needed.

Remove to hot platter; pour tomato sauce around meat and garnish with parsley.