Categories: Meats 
      Yield: 6 servings 
  
      6    Veal cutlets (Loin cut) 
      2 tb Worcestershire sauce 
      2 tb Dried mustard 
      2 tb Parmesan cheese 
      1 c  Flour 
      1 tb Salt 
      1 tb Pepper 
      2    Eggs 
      1    Bay leaf 
      1 c  Bread crumbs 
      2 tb Parsley 
      1 c  Tomato puree 
    1/2 c  Heavy cream 
      1    Celery stalk 
      5 sl Onion 
      1    Clove 
           Salt to taste 
           Pepper to taste 
      1 c  Light cream 
      1    Garlic bud 
      1 ts Chopped parsley 
    1/4 ts Baking Soda 
  
  1.  Use meat tenderizing hammer to pound veal to about 3/8 inch thick 
      fillets. Note: Wear an apron, and be prepared for a wide ranging 
      clean-up. 
  2.  Lay out fillets on wax paper. Salt and pepper each fillet, brush 
      with Worcestershire sauce, sprinkle with dried mustard and parmesan 
      cheese. -=* GENTLY *=- tap mixture into veal. 
  3.  Coat prepared veal pieces in flour. Beat eggs in shallow bowl. Dip 
      floured veal pieces in egg, then coat with bread crumbs. The veal 
      may be stored in fridge for up to 2 hours. 
  4.  Combine tomato puree, celery, onion, garlic, salt, pepper, and clove 
      in saucepan and simmer for 15 minutes. Strain through fine mesh 
      sieve, pushing as much vegetable pulp through as possible. Return to 
      saucepan and reheat. 
  5.  Saute veal in frying pan with lots of butter or olive oil, turning 
      often until both sides are browned. Serve on heated platter with 
      parsley garnish. 
  6.  Add baking soda to reheated vegetable puree, then combine first the 
      light cream, then the heavy cream. Move to sauce boat and garnish 
      with chopped parsley. Serve immediately.