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 Meat 
Misc Beef
Chicken Fried, Country & Round Steaks

James's Veal Cutlet With Fried Egg

1 1/2 pounds veal cutlet, cut in 6 uniform pieces and pounded very thin, or chicken breasts 
1/4 cup flour 
1/2 cup dry bread crumbs 
1 1/2 teaspoons salt 
1 cup milk 
1/4 pound butter 
6 eggs 
6 whole fresh green chiles, roasted/peeled 
Mix together flour, bread crumbs, and salt. Dip the veal or chicken pieces in milk, then in flour mixture, coating thoroughly. Melt half the butter in a 12-inch skillet over low heat. Cook veal in butter in a single layer until browned on both sides. Transfer to an oven-proof platter and keep warm in a 225 degree oven while preparing remaining veal. Arrange veal in a single layer on serving platter. Fry eggs in remaining butter to desired doneness. Place a chile on each cutlen and top with a fried egg. Garnish with lemon wedge, chopped parsley, and a sprig of fresh cilantro.
Serves 6.

• During puberty the eggs begin to mature. Each month one egg ripens and leaves the ovary. It passes through a fallopian tube where, if not fertilized by a sperm, it disintegrates. The uterus, which has built up tissue and blood to make a nourishing nest for the egg, sheds its lining about a week after the egg disintegrates. This is the event known as menstruation, or the menstrual period.