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Veal Cutlets

Lightly beaten veal cutlets are fried, coated with bread and herbs, then simmered in gravy and cream, served with lemon, mushrooms, and yolk garnish.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 16 ingredients
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Why it works: Parsley and thyme match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 9,057 recipes. Both carry cuminaldehyde, which smells Spicy, cumin. The science ↓

Veal Cutlets

Ingredients

Directions

Prepare the cutlets

  1. Cut veal from the thick part of the loin into cutlets and beat them lightly with a rolling pin.

  2. Fry the cutlets in butter until light brown, then remove from the pan.

Season and brown

  1. Pour off the butter and sprinkle the cutlets with grated bread, parsley, lemon thyme, lemon peel, nutmeg, white pepper, and salt.

  2. Place the cutlets in a stew pan with fresh butter and fry slowly until browned.

Finish and serve

  1. Add gravy and cream, heat thoroughly while shaking the pan.

  2. Serve garnished with lemon slices, forcemeat balls, mushrooms, and false eggs made from hard-boiled yolks mixed with butter.

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. Parsley + thymetop 1% of all pairs
    Smell alikestrong
    Cooked together9,057 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

  2. Parsley + lemontop 1% of all pairs
    Smell alikestrong
    Cooked together14,037 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  3. Lemon + thymetop 1% of all pairs
    Smell alikestrong
    Cooked together3,973 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  4. Parsley + nutmegtop 3% of all pairs
    Smell alikestrong
    Cooked together5,062 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  5. Thyme + nutmegtop 3% of all pairs
    Smell alikestrong
    Cooked together1,907 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

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

What each ingredient does

Veal cutlets
Forms the main body of the dish, cooked until tender and lightly browned.
Butter
Fat for frying that browns the surface of the cutlets and adds richness.
Grated bread
Forms a crumb coating that helps the seasoning cling and browns during frying.
Thick cream
Adds richness and body to the gravy as it heats.
Gravy
Supplies moisture and savoury flavour that coats the cutlets.
Hard-boiled egg yolks
Mixed with butter to make the false eggs, adding richness and a creamy texture.

The step that matters

Heating the gravy and cream. Cream can curdle or split if it boils hard or heats too fast, so heat it gently while shaking the pan to keep the sauce smooth and evenly warmed.

Swap the white pepper

How well each one fits the dish's main ingredients (veal, butter, bread, parsley, lemon, thyme, nutmeg):

  1. Marjoramfits better
  2. Sagefits better
  3. Winter savoryfits better
  4. White pepperthe original

Fit is the average pairing score against veal, butter, bread, parsley, lemon, thyme, nutmeg. 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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