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Veal Cutlets Breaded

Breaded veal cutlets fried in lard and served with a cream gravy.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Egg and bread are a kitchen classic. They rank in the top 13% of all ingredient pairs, and cooks put them together in 22,662 recipes. Both carry (e)-2-octenal, which smells fatty, green. The science ↓

Veal Cutlets Breaded

Ingredients

Directions

Prepare the cutlets

  1. Beat the egg in a bowl.

  2. Dip the cutlets into the egg, then coat them with fine bread crumbs.

Fry and serve

  1. Heat the lard in a pan and fry the cutlets until thoroughly cooked.

  2. Remove the cutlets and prepare a gravy using cream or milk.

  3. Pour the gravy over the cutlets.

  4. Garnish with parsley or horseradish and serve hot.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Egg + breadtop 13% of all pairs
    Smell alikemoderate
    Cooked together22,662 recipes

    Shared aroma: (e)-2-octenal (fatty, green).

  2. Bread + parsleytop 15% of all pairs
    Smell alikemoderate
    Cooked together8,588 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  3. Veal + breadtop 17% of all pairs
    Smell alikelow
    Cooked together3,056 recipes

    Shared aroma: cis-3-hexenol (green, grassy).

  4. Veal + parsleytop 17% of all pairs
    Smell alikelow
    Cooked together4,766 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  5. Egg + parsleytop 21% of all pairs
    Smell alikemoderate
    Cooked together18,765 recipes

    Shared aroma: 2,4-decadienal (seaweed).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Egg
Binds the bread crumbs to the cutlets so the coating stays on during frying.
Fine bread crumbs
Form a crisp, golden coating that browns in the hot fat.
Lard
Conducts heat to the coating for frying and adds richness and browning.
Cream or milk
Forms the gravy, adding moisture and a smooth, mild richness.

The step that matters

Fry the cutlets until thoroughly cooked. The fat must be hot enough to crisp the breaded coating without burning it, while the cutlet's interior cooks through. Too low a heat makes the coating greasy and soggy; too high a heat browns the outside before the centre is cooked.

Swap the parsley

How well each one fits the dish's main ingredients (veal, egg, bread, cream):

  1. Nutmegfits better
  2. Capersfits about as well
  3. Parsleythe original
  4. Tarragonfits about as well

Fit is the average pairing score against veal, egg, bread, cream. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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