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Fillets of Veal Milanese
From The Dudley book of cookery and household recipes, 1909
Presented as published in 1909. 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
As published
This recipe was extracted from The Dudley book of cookery and household recipes (1909) by Dudley, Georgiana Elizabeth Ward Countess of, page 35. The excerpt below is the record exactly as published.
FILLETS OF VEAL MILANAISE r 1 1 AKE about two pounds of small fillet of veal, free it -L from sinew, and cut it into small thin fillets, beat them with a cutlet bat to flatten them. Trim them neatly, dip them into well-beaten egg, which has been seasoned, then into bread crumbs in which there is a little very finely chopped ham. Fry them in butter until they are a nice clear brown and serve with spaghetti
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