Veal Cutlets, Milanaise
From Cooking for profit, 1886
Serves 8
Serve directly from the pan.
Presented as published in 1886. 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 Cooking for profit (1886) by Jessup Whitehead, page 272. The excerpt below is the record exactly as published.
Veal Cutlets, Milanaise. Cut 8 cutlets small and thin, but of good shape; dust with powdered herbs, salt and pepper; dip both sides in a plate of flour and let them remain in it until near dinner time. Melt 4 ounces of but- ter
Cook this with the app: pantry check, scaling, and the assistant.