Veal Cutlets, Breaded

Name: Veal Cutlets, Breaded
Ingredients: Trim and flatten the cutlets; pepper and salt; roll in beaten egg; then in pounded cracker; Fry rather slowly in good dripping; squeeze a little lemon juice upon each

From The royal baker and pastry cook, 1902

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

Nutrition per serving

244Calories

8 gProtein

49 gCarbs

5 gFat

Full nutrition (34 nutrients)

Calories244 kcal

Protein7.9 g

Carbohydrates49 g

Fiber7.8 g

Sugars3.8 g

Total Fat4.8 g

Saturated Fat1.3 g

Monounsaturated Fat1.5 g

Polyunsaturated Fat1.2 g

Omega-30.1 g

Cholesterol26 mg

Sodium218 mg

Potassium497 mg

Calcium167 mg

Iron4.1 mg

Magnesium59 mg

Phosphorus108 mg

Zinc0.8 mg

Copper0.4 mg

Manganese3.5 mg

Vitamin D0.2 mcg

Vitamin C39 mg

Vitamin A38 mcg

Vitamin E0.6 mg

Vitamin K44 mcg

Vitamin B60.2 mg

Vitamin B120.1 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.3 mg

Niacin (B3)2.9 mg

Folate80 mcg

Choline50 mg

Caffeine0 mg

Water113 g

As published

This recipe was extracted from The royal baker and pastry cook (1902) by New York Cooking School, page 67. The excerpt below is the record exactly as published.

Veal Cutlets, Breaded. — Trim and flatten the cutlets, pepper and salt, and roll in beaten egg, then in pounded cracker. Fry rather slewly in good dripping, turning when the lower side is brown. Drain off the fat, squeeze a little lemon juice upon each

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