Ingredients
2 1/2 lb. Boned veal breast
1/4 cup butter or margarine
6 tbs. Minced onion
2 cups fresh bread crumbs
1/8 tsp. Pepper
1 1/2 tsp. Ground sage
3/4 cup minced parsley
3 tbs. Vegetable oil
1/4 cup hot water
1 bay leaf
1 small onion stuck with 3 cloves 1/4 tsp. Dried thyme
How to prepare
If the veal has any cartilage, trim it off. In a large skillet, over medium heat, melt the butter and saut
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