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Breaded Veal Cutlets

Breaded veal cutlets are veal pieces coated in egg and bread crumbs, fried until golden.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Bread and egg 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 ↓

Breaded Veal Cutlets

Ingredients

Directions

Prepare the cutlets

  1. Trim the veal and cut it into pieces about 4 inches long and 3 inches wide, ¼ inch thick.

  2. Season the cutlets with half the salt and pepper.

Bread the cutlets

  1. Beat the egg in a bowl and season with the remaining salt and pepper.

  2. Dip the cutlets in the egg, then roll them in the bread crumbs.

Fry and serve

  1. Heat fat in a deep pan and fry the cutlets for 10 minutes until golden brown.

  2. Serve with tomato or brown sauce.

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. Bread + eggtop 13% of all pairs
    Smell alikemoderate
    Cooked together22,662 recipes

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

  2. Pepper + breadtop 16% of all pairs
    Smell alikemoderate
    Cooked together20,964 recipes

    Shared aroma: 2-nonenal (fatty, green).

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

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

  4. Veal + peppertop 19% of all pairs
    Smell alikemoderate
    Cooked together10,049 recipes

    Shared aroma: 2-nonenal (fatty, green).

  5. Veal + eggtop 28% of all pairs
    Smell alikelow
    Cooked together6,845 recipes

    Shared aroma: 2-nonenal (fatty, green).

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

What each ingredient does

Veal
Forms the main body of the dish, cooked to tender, golden cutlets.
Egg
Binds the bread crumbs to the veal so the coating stays on during frying.
Bread crumbs
Form a crisp, golden coating that browns in the hot fat.

The step that matters

Frying the cutlets in hot fat. The fat must be hot enough to brown the crumb coating quickly. If it is too cool, the breading absorbs fat and turns greasy, and the veal cooks slowly.

“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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