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Breaded Veal Cutlets
From A calendar of dinners, with 615 recipes, 1913
Serves 2
Presented as published in 1913. 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
686Calories
71 gProtein
9 gCarbs
39 gFat
Full nutrition (34 nutrients)
Calories686 kcal
Protein71 g
Carbohydrates9.2 g
Fiber0.6 g
Sugars0.9 g
Total Fat39 g
Saturated Fat13 g
Monounsaturated Fat15 g
Polyunsaturated Fat6.9 g
Omega-30.2 g
Cholesterol372 mg
Sodium406 mg
Potassium1131 mg
Calcium88 mg
Iron3.9 mg
Magnesium90 mg
Phosphorus761 mg
Zinc11 mg
Copper0.4 mg
Manganese0.2 mg
Vitamin D0.5 mcg
Vitamin C0.3 mg
Vitamin A40 mcg
Vitamin E1.9 mg
Vitamin K6.3 mcg
Vitamin B61.5 mg
Vitamin B124.8 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)1.1 mg
Niacin (B3)26 mg
Folate69 mcg
Choline75 mg
Caffeine0 mg
Water268 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from A calendar of dinners, with 615 recipes (1913) by Marion Harris Neil, page 116. The excerpt below is the record exactly as published.
Breaded Veal Cutlets Potatoes Egg Plant Cress, Whipped Cream Dressing Cottage Pudding, Strawberry Sauce Coffee *Breaded Veal Cutlets—\1% pounds fillet or neck of veal, Crisco for fry- ing, % teaspoon chopped parsley, 4 teaspoon grated lemon rind, salt and pepper, egg and breadcrumbs
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