Veal Cutlets, Breaded
From Royal baker and pastry cook, 1913
Presented as published in 1913. 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
671Calories
85 gProtein
0 gCarbs
35 gFat
Full nutrition (33 nutrients)
Calories671 kcal
Protein85 g
Carbohydrates0.1 g
Fiber0 g
Sugars0 g
Total Fat35 g
Saturated Fat12 g
Monounsaturated Fat17 g
Polyunsaturated Fat1.4 g
Cholesterol281 mg
Sodium413 mg
Potassium898 mg
Calcium104 mg
Iron5.5 mg
Magnesium145 mg
Phosphorus916 mg
Zinc14 mg
Copper0.4 mg
Manganese0.1 mg
Vitamin D6.8 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E1.4 mg
Vitamin K5.4 mcg
Vitamin B62 mg
Vitamin B1212 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)1.8 mg
Niacin (B3)20 mg
Folate14 mcg
Choline420 mg
Caffeine0 mg
Water329 g
As published
This recipe was extracted from Royal baker and pastry cook (1913) by Royal Baking Powder Company, page 68. The excerpt below is the record exactly as published.
Veal Cutlets, Breaded. — Trim and flatten the cutlets
Cook this with the app: pantry check, scaling, and the assistant.