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Breaded Veal Chops

Name: Breaded Veal Chops
Yield: 5 servings
Ingredients: 2 % lbs. of veal; 1 tbsp. of milk; 1 cup of roll or cracker crumbs; % tbsp. of flour; % lb. of butter or half butter and half lard; 1 or 2 whites of egg; % cup of water

From The art of German cooking and baking, 1922

Serves 5

Ensure meat is not rare inside.

Presented as published in 1922. 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

834Calories

47 gProtein

20 gCarbs

61 gFat

Full nutrition (34 nutrients)

Calories834 kcal

Protein47 g

Carbohydrates20 g

Fiber0.6 g

Sugars0.2 g

Total Fat61 g

Saturated Fat24 g

Monounsaturated Fat26 g

Polyunsaturated Fat6.3 g

Omega-30 g

Cholesterol229 mg

Sodium192 mg

Potassium747 mg

Calcium44 mg

Iron3 mg

Magnesium61 mg

Phosphorus488 mg

Zinc7.2 mg

Copper0.3 mg

Manganese0.3 mg

Vitamin D1.2 mcg

Vitamin C0 mg

Vitamin A1 mcg

Vitamin E1 mg

Vitamin K0.1 mcg

Vitamin B60.9 mg

Vitamin B123.1 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)0.8 mg

Niacin (B3)18 mg

Folate62 mcg

Choline28 mg

Caffeine0 mg

Water202 g

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from The art of German cooking and baking (1922) by Lina Wachtelborn Meier, page 24. The excerpt below is the record exactly as published.

BREADED VEAL CHOPS. Quantity for 6 Persons. 2 % lbs. of veal 1 tbsp. of milk Salt, pepper 1 cup of roll or cracker crumbs % tbsp. of flour % lb. of butter or half butter and 1 or 2 whites of egg half lard % cup of water

Cook this with the app: pantry check, scaling, and the assistant.