Veal Cutlets

Name: Veal Cutlets
Ingredients: Cut veal steak into portions of uniform size and shape, or use veal chops.; Season with salt and pepper.; Dip in beaten egg.; Roll in fine bread crumbs.; Saute in a liberal amount of fat.

From Selection and preparation of food, 1907

Is the coating of egg more efficient than simply searing the surface of the meat?

Presented as published in 1907. 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 Selection and preparation of food (1907) by Isabel Bevier, page 12. The excerpt below is the record exactly as published.

Veal Cutlets. Cut veal steak into portions of uniform size and shape, or use veal chops. Pound each piece lightly. Season with salt and pepper, reshape, dip in beaten egg, and roll in fine bread crumbs. Saute in a liberal amount of fat

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