Bread-Crumbed Cutlet
From Culinary jottings, 1885
Sprinkle crumbs with minced parsley, shallot, dried herbs, and grated cheese for added flavor.
Presented as published in 1885. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
143Calories
13 gProtein
1 gCarbs
10 gFat
Full nutrition (34 nutrients)
Calories143 kcal
Protein13 g
Carbohydrates0.7 g
Fiber0 g
Sugars0.4 g
Total Fat9.5 g
Saturated Fat3.1 g
Monounsaturated Fat3.7 g
Polyunsaturated Fat1.9 g
Omega-30 g
Cholesterol372 mg
Sodium142 mg
Potassium138 mg
Calcium56 mg
Iron1.8 mg
Magnesium12 mg
Phosphorus198 mg
Zinc1.3 mg
Copper0.1 mg
Manganese0 mg
Vitamin D2 mcg
Vitamin C0 mg
Vitamin A160 mcg
Vitamin E1.1 mg
Vitamin K0.3 mcg
Vitamin B60.2 mg
Vitamin B120.9 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.5 mg
Niacin (B3)0.1 mg
Folate47 mcg
Choline294 mg
Caffeine0 mg
Water76 g
As published
This recipe was extracted from Culinary jottings (1885) by A. R. Kenney-Herbert, page 39. The excerpt below is the record exactly as published.
two eggs, one dessert-spoonful of salad oil, and one dessert- 68 CULINARY JOTTINGS FOR MADRAS. spoonful of water, well beaten together. Then tnrn it over and over in a plateful of fine, stale bread-crumbs which have been dried in the oven, pounded, and thoroughly sifted. It should then be laid aside for half an hour, after which it should be dipped again, and again rolled in crumbs. Amongst the crumbs may be sprinkled some finely-minced parsley and shallot, with s^ovae poicdered dried sweet herbs, and grated cheese
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