Pork Cutlets à la Milanaise
From Practical household cookery, 1891
Serves 4
Cutlets can be served with any purée of vegetables or fried onions and a sharp sauce apart.
Presented as published in 1891. 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 Practical household cookery (1891) by E. Duret, page 118. The excerpt below is the record exactly as published.
PORK CUTLETS A LA MILANAISE. Proceed as in No. 558. When the cutlets have been properly marinaded, dry, and pass them over some beat«n eggs and bread-crumbs; fry them in a saut^pan with clarified butter, and serve with a garnish of either fresh mushrooms, spinach or beans, and Tomato sauce
Cook this with the app: pantry check, scaling, and the assistant.