Veal Cutlets Breaded and Broiled

• 6 Veal Cutlets
• An Egg
• A Cupful of Bread Crumbs
• Melted Butter, or a S

Have the Cutlets as thin as possible. Season well, after having beat with the rolling pin, and roll in a well-beaten egg and then in bread crumbs. Pat lightly with hands and brush with melted butter. Place on a double broiler and broil on a very slow fire till no blood exudes. Serve with a Drawn Butter Sauce poured over or a Sauce a la Ravigote. Garnish the dish