Escalopes of Veal à la Milanaise from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
Cut a piece of the fillet of veal into slices a quarter of an inch thick, and bat these out with a wetted cutlet bat or knife and trim into rounds about two and a half inches in diameter, season th...
Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at app.ckbk.com.
Cooking tools:
- Cutlet bat
- Chef's knife
- Cutting board
Ingredients
- fillet of veal
- pepper
- cayenne
- bechamel sauce
- trimmings
- potato
- veal
- naples maccaroni
- maccaroni
- cheese
- parmesan cheese
- clarified butter
- breadcrumbs
- warm butter
- salt
- white breadcrumbs
- egg
Ready to cook this?
Turn these ingredients into a shopping list you can check off as you shop.
Free account required. Already a member? You can sign in on the next step.
More dinner inspiration, straight to your inbox
Get recipes worth saving and practical cooking tips. No account needed.
More Like This
Fillets of Veal à la Bordelaise from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
app.ckbk.com
Fillets of Veal à la Duchesse from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
app.ckbk.com
Blanquette of Veal from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
app.ckbk.com
Veal Escalope Bolognese from Leaves from The Walnut Tree: Cooking of a Lifetime by Ann Taruschio and
app.ckbk.com
Veal Scaloppini Milanese Style - Veal – Discover Delicious
veal.org
VEAL MILANESE | DINNER IDEAS
charlottefashionplate.com
Veal Scaloppini Milanese Style - Veal – Discover Delicious
veal.org
Grenadins of Veal from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
app.ckbk.com