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Veal Cutlets à la Milanaise
From The table, 1889
Serves 6
For tomato sauce, omit cheese and serve with half a pint of tomato sauce (No. 205).
Presented as published in 1889. 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
293Calories
5 gProtein
0 gCarbs
30 gFat
Full nutrition (34 nutrients)
Calories293 kcal
Protein4.7 g
Carbohydrates0.3 g
Fiber0.1 g
Sugars0 g
Total Fat30 g
Saturated Fat18 g
Monounsaturated Fat0.9 g
Polyunsaturated Fat1.2 g
Omega-30 g
Cholesterol101 mg
Sodium1189 mg
Potassium55 mg
Calcium8.2 mg
Iron0.4 mg
Magnesium8.7 mg
Phosphorus51 mg
Zinc0.8 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0.4 mcg
Vitamin C0 mg
Vitamin A0.1 mcg
Vitamin E0.1 mg
Vitamin K0.9 mcg
Vitamin B60.1 mg
Vitamin B120.7 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.1 mg
Folate0.8 mcg
Choline23 mg
Caffeine0 mg
Water18 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The table (1889) by Alexander Filippini, page 178. The excerpt below is the record exactly as published.
Veal Cutlets a la Milanaise. — Pare nicely and season well with a tablespoonful of salt and a teaspoonful of pepper six veal cutlets. Dip them in beaten egg, then in grated Parmesan cheese, and finally in fresh bread-crumbs. Flatten them, and cook them in a sautoire with six ounces of clarified butter for five minutes on each side, and serve with half a pint of garnishing Milanaise (No. 251)
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