Veal Cutlets
From Harper's cook book encyclopædia, 1902
Serves 1
Serve with sauce demi-glace.
Presented as published in 1902. 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 Harper's cook book encyclopædia (1902), page 444. The excerpt below is the record exactly as published.
Veal Cutlets a la Milanaise. — Trim the cutlets into a uniform 395 Veal Cutlets with Noodles VEAL Veal, Epigrammes of shape and dip them in melted butter. Then dip them in a mixture of equal parts of bread-crumbs and grated Parmesan cheese, peppered and salt- ed. Then dip them in a beaten -up egg and pass them through the mixt- ure again; then fry them brown. Boil a small quantity of macaroni, dress it with butter, Parmesan cheese, and tomato sauce, with the yolk of an egg
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