Italian Cutlets

Name: Italian Cutlets
Ingredients: Take tender veal cutlets; season highly with pepper; season highly with salt; Dip in beaten egg; fine la^d-crumbs; fry in boiling laid; Have ready some boiled macaroni; well seasoned; pour over all a highly seasoned tomato-sauce

From 365 foreign dishes, 1908

Presented as published in 1908. 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

144Calories

5 gProtein

24 gCarbs

3 gFat

Full nutrition (33 nutrients)

Calories144 kcal

Protein4.8 g

Carbohydrates24 g

Fiber1.2 g

Sugars0.9 g

Total Fat3 g

Saturated Fat0.8 g

Monounsaturated Fat1.2 g

Polyunsaturated Fat0.6 g

Cholesterol26 mg

Sodium190 mg

Potassium58 mg

Calcium47 mg

Iron1.5 mg

Magnesium9.5 mg

Phosphorus53 mg

Zinc0.4 mg

Copper0.1 mg

Manganese0.3 mg

Vitamin D0.2 mcg

Vitamin C0 mg

Vitamin A32 mcg

Vitamin E0.1 mg

Vitamin K0.5 mcg

Vitamin B60 mg

Vitamin B120.1 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.2 mg

Niacin (B3)2.4 mg

Folate53 mcg

Choline42 mg

Caffeine0 mg

Water17 g

As published

This recipe was extracted from 365 foreign dishes (1908) by Josephine Preston Peabody, page 26. The excerpt below is the record exactly as published.

Italian Cutlets. Take tender veal cutlets; season highly with pepper and salt. Dip in beaten egg and fine la^d-crumbs and fry in boiling laid un- til a light brown. Have ready some boiled macaroni well seasoned. Put on a platter with the cutlets and pour over all a highly seasoned tomato-sauce

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