Veal Cutlets, Breaded
From Blue Ribbon and Pure Gold cook book, 1905
May be garnished with parsley.
Presented as published in 1905. 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 Blue Ribbon and Pure Gold cook book (1905) by Blue Ribbon Manufacturing Company, page 19. The excerpt below is the record exactly as published.
Veal Cutlets, Breaded—Egg and bread-crumb the cutlets, and sauté slowly in hot fat
Cook this with the app: pantry check, scaling, and the assistant.