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Veal Cutlets Milanese
From Practical household cookery, 1891
Serves 6
Serve with butter from the pan.
Presented as published in 1891. 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
249Calories
7 gProtein
3 gCarbs
23 gFat
Full nutrition (34 nutrients)
Calories249 kcal
Protein6.7 g
Carbohydrates3.4 g
Fiber0.1 g
Sugars0.2 g
Total Fat23 g
Saturated Fat13 g
Monounsaturated Fat1.6 g
Polyunsaturated Fat1.3 g
Omega-30 g
Cholesterol169 mg
Sodium25 mg
Potassium97 mg
Calcium16 mg
Iron0.5 mg
Magnesium8.6 mg
Phosphorus92 mg
Zinc1 mg
Copper0 mg
Manganese0 mg
Vitamin D0.5 mcg
Vitamin C0 mg
Vitamin A32 mcg
Vitamin E0.3 mg
Vitamin K0.1 mcg
Vitamin B60.1 mg
Vitamin B120.5 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.9 mg
Folate16 mcg
Choline70 mg
Caffeine0 mg
Water23 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Practical household cookery (1891) by E. Duret, page 110. The excerpt below is the record exactly as published.
VEAL CUTLETS MILANAISE. Cut and pare away six veal cutlets as in No. 528, flatten slightly with the cutlet-bat dipped in water, and pass them through the yolks of three eggs well beaten and seasoned with salt ; then put them into bread-crumbs and fry in a saut^-pan with four ounces of clarified butter to a nice golden colour on both sides. Meanwhile prepare some macaroni Milanaise
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