" Have ready in separate bowls 2 large eggs, beaten lightly, and 2 1/2 cups fresh bread crumbs. Dip the cutlets, 1 at a time, in the egg, letting the excess drip off, dredge them in the bread crumbs, brushing off the excess, and chill them on the baking sheet for 30 minutes. Make
sauce Robert and keep it warm, but do not let it boil.