{"id":5139,"slug":"breaded-veal-cutlets-tomato-sauce","title":"Breaded veal cutlets, tomato sauce","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["four veal cutlets","salt","pepper","flour","beaten eggs","fresh bread crumbs","half cup of melted butter","tomato sauce"],"ingredients_norm":["veal cutlet","salt","pepper","flour","egg","fresh bread crumb","butter","tomato sauce"],"steps":["Have your butcher cut four veal cutlets from the leg, and about one-third of an inch thick.","Season with salt and pepper, roll in flour, then in beaten eggs, and finally in fresh bread crumbs.","Heat a half cup of melted butter in a frying pan, and fry the cutlets.","Serve on a platter with tomato sauce."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/39550","source_ref":"pg:39550:w56:12","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":1.0,"content_hash":"0090b522a2dbfa4778b5400b3627cd6faf690f92a80d9b71f09758d526a77dbb","created_at":"2026-08-02T16:42:11Z","updated_at":"2026-08-02T17:11:32Z","notice":"Historical recipe (1919), reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/breaded-veal-cutlets-tomato-sauce"}