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Fried Veal Cutlets
From The Swedish, French, American cook book, 1918
Serves 3
Serve for luncheon or supper.
Presented as published in 1918. 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
559Calories
71 gProtein
0 gCarbs
29 gFat
Full nutrition (33 nutrients)
Calories559 kcal
Protein71 g
Carbohydrates0.1 g
Fiber0 g
Sugars0 g
Total Fat29 g
Saturated Fat10 g
Monounsaturated Fat14 g
Polyunsaturated Fat1.2 g
Cholesterol234 mg
Sodium344 mg
Potassium748 mg
Calcium87 mg
Iron4.6 mg
Magnesium121 mg
Phosphorus764 mg
Zinc12 mg
Copper0.3 mg
Manganese0 mg
Vitamin D5.7 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E1.1 mg
Vitamin K4.5 mcg
Vitamin B61.7 mg
Vitamin B1210 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)1.5 mg
Niacin (B3)17 mg
Folate11 mcg
Choline350 mg
Caffeine0 mg
Water274 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 210. The excerpt below is the record exactly as published.
Fried Veal Cutlets ( Cotelettes de Veau i rites) Veal cutlets are from the leg of the calf. Have the cutlets about three-quarters of an inch in thickness. Put butter in the frying pan ; have it very hot; put the cutlets in and fry rather quick but well done; when brown on one side turn over. When done, place on a platter; remove fat from pan; put half cup stock in the pan; shake it around; strain the juice around the cutlets; garnish with parsley and serve very hot with potatoes and green vegetables for luncheon or supper. Devilled Veal Chops with Tomatoes Cotelettes de Veau a la Diable, aux Tomates Bone the chops, leaving only a bone about three to four inches long for the paper frill. Spread with a devilled allemande sauce which is a thick cream sauce strongly seasoned with mustard. Spread on the chops while the sauce is hot. Put them on an oiled paper and leave until cold. Then dip in egg and bread crumbs; sprinkle with pepper and salt and fry until golden brown in hot but not too deep fat. Arrange on a platter, one resting on top of the other, with a paper frill on each bone, and stuffed tomatoes all around; garnish with parsley. Serve as a luncheon or supper dish. Veal Roll ( Roulade de Veau) a la Perigord Select two and a half pounds veal, cutlet part
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