Soak broken-up, stale kaiser roll in 1/2 cup milk and run through meat grinder. Mix with 1 lb. or so ground veal and run entire mixture through grinder again.
Salt mixture, add 1-2 teaspoons chopped dill, 1
Tablespoon or slightly more melted butter, and fold in 2 stiffly beaten egg whites. Mix with hands until ingredients are fully blended and somewhat fluffy, adding 1 or more
Tablespoons milk as needed.
Between moistened palms form meat into 3 inch rolls about
3/4 inch thick. Dip in beaten eggs, roll in bread crumbs, press in breading, and fry in 2
Tablespoons butter on medium heat until golden on both sides.
Place a pat of butter on each cutlet, cover, and bake in pre-heated 350° oven
for 15 minutes. Serve with mashed potatoes, cooked cauliflower or asparagus, and a lettuce or grated-vegetable salad.