Sauteed Cutlets

Ingredients

• Melt 4 ounces of butter
• dip both sides in a plate of flour
• salt
• pepper
• a few olives
• a quarter of lemon

Method

1. 1

   Dust the cutlets with powdered herbs, salt, and pepper.

2. 2

   Dip both sides in flour and let them remain until near dinner time.

3. 3

   Melt the butter in a frying pan, and when it froths, lay in the cutlets and sauté them until brown.

4. 4

   Serve directly from the pan with hot, brown butter, olives, and lemon.

As published

This recipe was extracted from Cooking for profit (1886) by Jessup Whitehead, page 272. The excerpt below is the record exactly as published.

salt and pepper; dip both sides in a plate of flour and let them remain in it until near dinner time. Melt 4 ounces of but- ter in a frying pan, and, when it froths up, lay in the cutlets and saute them brown. Serve direct out of the pan with the hot, brown butter adhering, and a few olives and a quarter of lemon

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