Recipe Manuscript

Breaded Veal Cutlets, Rice Milanaise

Name: Breaded Veal Cutlets, Rice Milanaise
Prep time: PTPT25M
Cook time: PTPT40M
Yield: 4
Cuisine: European
Ingredients: 500g boneless veal leg, sliced into 1 cm-thick cutlets; Salt, to taste; Freshly ground black pepper, to taste; 1/4 teaspoon freshly grated nutmeg; 100g plain flour; 2 large eggs, beaten; 150g fine dry breadcrumbs (substitute: panko, finely crushed); 150g lard (substitute: clarified butter or neutral oil); Risotto alla Milanese (prepared separately): 250g Arborio or Carnaroli rice, 1L chicken stock, 1 small onion, 2 tablespoons butter, 50g Parmigiano-Reggiano, saffron threads

"Breaded Veal Cutlets, Rice Milanese"

1917

From the treasured pages of Megale amerikanike mageirike dia mageirous kai oikogeneias

Written by Michael Gkines

Early Modern Kitchen (1900 - 1930)European American Intermediate Dinner Lunch

Original Recipe • 1917

Original Manuscript(circa Early Modern Kitchen, 1900 - 1930)

As inscribed by the original author's hand, transcribed with care by Lost Kitchen Scrolls

Breaded Veal Cutlets, Rice Milanaise

"Κόψε ἀπὸ μπούτι βιδέλου φέτες μετρίου μεγέθους, ἅπλωσέ τες εἰς τὸ τραπέζι, βάλε ἁλάτι, πιπέρι, μοσχοκάρυδο, κούκισέ τες μὲ ἀλεύρι, πέρασέ τες ἀπὸ τὸ αὐγὸ καὶ τὴν γαλέττα καὶ τη- γάνισέ τες σὲ δυνατὸ λάρδο. Σερβίρισέ τες μὲ ριζότο Μιλανέζ, κατὰ τὴν σχετικὴν συνταγήν."

English Translation

"Cut slices of medium size from a veal leg, lay them out on the table, add salt, pepper, nutmeg, coat them with flour, dip them in egg and breadcrumbs, and fry them in hot lard. Serve them with risotto Milanese, according to the related recipe."

Note on the Original Text

The original recipe employs concise, imperative instructions, typical of early 20th-century Greek cookbooks: actions are listed sequentially, assuming a strong baseline culinary knowledge. Terms such as 'γάλεττα' (breadcrumbs) and 'λαρδό' (lard) may show archaic spellings or referents. Modern readers should note that ingredient proportions were seldom given—the cook was expected to judge amounts by experience. Step-by-step methods are compact, designed for efficiency in busy home or professional kitchens.

Modern Kitchen Interpretation

Recipe's Origin

Megale amerikanike mageirike dia mageirous kai oikogeneias - Click to view recipe in book

Title

Megale amerikanike mageirike dia mageirous kai oikogeneias (1917)

You can also click the book image above to peruse the original tome

Writer

Michael Gkines

Era

1917

Publisher

Ekdotika Katastemata

Background

A sumptuous journey through early 20th-century Greek-American kitchens, this cookbook offers practical and time-tested recipes for savory dishes and delightful sweets—each crafted to suit the American system, yet infused with Greek tradition. A perfect companion for both family cooks and aspiring chefs.

Kindly made available by

Internet Archive

Historical Background of the Recipe

Learn about old traditions

This recipe hails from the early Greek-American culinary scene, as featured in Michael Gkines' 1917 cookbook published in New York. The book aimed to introduce practical, thoroughly tested recipes for Greek families adapting to the American way of cooking, blending familiar flavors with contemporary techniques. Breaded veal cutlets with rice 'Milanaise' (Risotto alla Milanese) reflect this fusion, marrying a classic European breaded veal—akin to Austrian Wiener Schnitzel or Italian Cotoletta—with Italy's beloved saffron-infused risotto, revealing the melting pot spirit of immigrant kitchens in early 20th-century America.

Culinary Tools when the Recipe was Crafted

Tools and techniques from kitchens of old

Cooks in 1917 would have used a sharp butcher's knife for slicing veal, a sturdy wooden board for pounding and seasoning, shallow bowls for flour, egg, and breadcrumb dredging, and a heavy, cast-iron or copper frying pan to ensure even heat in the lard. Risotto was traditionally stirred by hand in a wide, shallow pot with a long-handled wooden spoon.

Modern Kitchen Adaptation

Ingredients and techniques for today's cooks

ounces, cups, Fahrenheit

Prep Time

25 mins

Cook Time

40 mins

Servings

We've done our best to adapt this historical recipe for modern kitchens, but some details may still need refinement. We warmly welcome feedback from fellow cooks and culinary historians — your insights support the entire community!

Ingredients

1 lb 2 oz boneless veal leg, sliced into 3/8 inch-thick cutlets
Salt, to taste
Freshly ground black pepper, to taste
1/4 teaspoon freshly grated nutmeg
3.5 oz plain flour
2 large eggs, beaten
5.5 oz fine dry breadcrumbs (substitute: panko, finely crushed)
5.5 oz lard (substitute: clarified butter or neutral oil)
Risotto alla Milanese (prepared separately): 9 oz Arborio or Carnaroli rice, 4 1/4 cups chicken stock, 1 small onion, 2 tablespoons butter, 1 3/4 oz Parmigiano-Reggiano, saffron threads

Instructions

Slice boneless veal (preferably from the leg) into medium-thick cutlets, about 3/8 inch thick.
Lay them flat on a work surface and season both sides with salt, pepper, and a pinch of freshly grated nutmeg.
Dredge the cutlets in plain flour, then dip them into a beaten egg, and finally coat them with fine breadcrumbs.
Fry the breaded cutlets in hot lard or clarified butter until golden on both sides, about 3-4 minutes per side.
Serve immediately alongside a classic Risotto alla Milanese, following a standard risotto method enriched with saffron and Parmigiano-Reggiano.

Estimated Calories

720 per serving

Cooking Estimates

It takes around 25 minutes to prepare the ingredients and about 40 minutes to cook the veal cutlets and risotto. Each serving has about 720 calories, and this recipe serves 4 people.

As noted above, we have made our best effort to translate and adapt this historical recipe for modern kitchens, taking into account ingredients nowadays, cooking techniques, measurements, and so on. However, historical recipes often contain assumptions that require interpretation.

We'd love for anyone to help improve these adaptations. Community contributions are highly welcome. If you have suggestions, corrections, or cooking tips based on your experience with this recipe, please share them below.