Veal Cutlets A la Milanaise (Hot)

Ingredients

• some veal cutlets
• with salt
• and pepper
• into oiled butter
• into grated parmesan cheese
• and breadcrumbs
• some macaroni
• a good lump of butter
• a pinch of freshly ground black pepper
• salt to taste
• the yolk of an egg
• sufficient tomato sauce
• enough grated cheese

Method

1. 1

   Sprinkle cutlets with salt and pepper, dip in oiled butter, then in a mixture of grated parmesan and breadcrumbs.

2. 2

   Allow to set, repeat with egg yolk, and fry in boiling fat.

3. 3

   Boil macaroni, drain, mix with butter, pepper, salt, egg yolk, tomato sauce, and grated cheese.

4. 4

   Serve cutlets arranged around the macaroni.

As published

This recipe was extracted from Entrees made easy (1905) by Peel, C. S. Mrs., page 7. The excerpt below is the record exactly as published.

Veal Cutlets A la Milanaise (Hot). Sprinkle some veal cutlets with salt and pepper, dip them into oiled butter, and then into grated parmesan cheese and breadcrumbs, mixed in equal proportions, and seasoned with pepper and salt. Allow this to set, then repeat the process, only using egg yolk instead of butter, and fry in boiling fat. Meanwhile boil some macaroni, drain well, and cut it up rather small, then add to it a good lump of butter, a pinch of freshly ground black pepper, salt to taste, the yolk of an egg, sufficient tomato 27 ENTREES MADE EASY sauce to colour it nicely, but not to make it too red, add enough grated cheese

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