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Breaded Veal Chops
From The Toronto Cook Book, 1915
Serves 6
Presented as published in 1915. 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
106Calories
4 gProtein
10 gCarbs
6 gFat
Full nutrition (34 nutrients)
Calories106 kcal
Protein3.6 g
Carbohydrates9.9 g
Fiber1.5 g
Sugars0.7 g
Total Fat6 g
Saturated Fat2.2 g
Monounsaturated Fat2.5 g
Polyunsaturated Fat0.9 g
Omega-30 g
Cholesterol38 mg
Sodium1706 mg
Potassium99 mg
Calcium43 mg
Iron1.1 mg
Magnesium13 mg
Phosphorus47 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0.6 mg
Vitamin D0.3 mcg
Vitamin C0 mg
Vitamin A14 mcg
Vitamin E0.2 mg
Vitamin K7.5 mcg
Vitamin B60.1 mg
Vitamin B120.2 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1 mg
Folate16 mcg
Choline29 mg
Caffeine0 mg
Water10 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 141. The excerpt below is the record exactly as published.
Breaded Veal Chops Take rib veal chops Frenched, cut off meat and chop fine; mix with salt and pepper. Put back on bones, dip in egg and bread crumbs and fry in hot lard
Cook this with the app: pantry check, scaling, and the assistant.