Breaded Veal Cutlets

Name: Breaded Veal Cutlets
Ingredients: cut cutlet into individual servings; Season with salt; and pepper; 1 egg; 1/2 cup milk; into sifted bread crumbs; Fry in deep fat

From Anson County cook book, 1928

See recipe on page 25.

Presented as published in 1928. 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

73Calories

4 gProtein

6 gCarbs

4 gFat

Full nutrition (30 nutrients)

Calories73 kcal

Protein4 g

Carbohydrates5.6 g

Sugars5.9 g

Total Fat3.9 g

Saturated Fat2.3 g

Monounsaturated Fat0.8 g

Polyunsaturated Fat0.1 g

Omega-30 g

Cholesterol15 mg

Sodium46 mg

Potassium183 mg

Calcium150 mg

Iron0 mg

Magnesium14 mg

Phosphorus123 mg

Zinc0.5 mg

Copper0 mg

Manganese0 mg

Vitamin D1.2 mcg

Vitamin A39 mcg

Vitamin E0.1 mg

Vitamin B60.1 mg

Vitamin B120.7 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.2 mg

Niacin (B3)0.1 mg

Folate0 mcg

Choline22 mg

Water107 g

As published

This recipe was extracted from Anson County cook book (1928) by First Baptist Church (Wadesboro, N.C.), page 7. The excerpt below is the record exactly as published.

BREADED VEAL CUTLETS Trim and cut cutlet into individual servings. Season with salt and nepper. Dip into egg batter (1 egg, % cup milk) and then into sifted bread crumbs. Fry in deep fat. Drain and serve with: MAITRE D'HOTEL SAUCE. See recipe on page 25. 23 FLORAL DESIGNS AND CUT FLOWERS FURNISHED OX SHORT NOTICE Phone 129 MISS ANNIE E. KNOTTS WADKSBORO, N. C. THE BANK OF WADESBORO Bids for Your Business with Capital and Surplus Over $ 300,000.00 Resources Over 1,700,000.00 We Act as Executors of Estates. We Pay 4 per cent Interest on Savings Accounts. Ladies' Accounts Specially Solicited. Consult Us on Your Financial Problems. L. D. Robinson, President H. B. Allen, V. President Adam Loekhart, Cashier T. P. Caraway, Asst. Cashier. Belk's Department Store THE HOUSE OF BETTER VALUES WADESBORO, N. C. ASK FOR AND USE MELROSE FLOUR BEEF CASSEROLE Cut IV2 pounds of round steak into small pieces, dredge in Melrose flour and fry with one large onion and one large green pepper (minced) from which the seeds have been removed, cook until brown. Boil one cup of rice for 15 minutes, now put a layer of beef, then a layer of rice, then a layer of canned tomato. Repeat until the casserole is full, finishing with rice. Now pour the thickened gravy from the beef over all, cover and bake for an hour. Mashed potatoes may be used instead of rice. — Mrs. R. L. Hardison. Maitre D'Hotel Sauce 6 tablespoons butter 3 teaspoons lemon juice Dash salt and pepper

Read the full page as publishedCollapse the page

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