Skip to main content
Main

Veal Cutlets with Cream

Veal cutlets sautéed in butter and served with a cream sauce, optionally with mushrooms.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
Jump to recipe ↓

Why it works: Butter and mushroom are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 12,525 recipes. Both carry trans-2-decenal, which smells waxy, orange. The science ↓

Veal Cutlets with Cream

Ingredients

Directions

Prepare the cutlets

  1. Divide the cutlets into sections.

  2. Dip the cutlets in cream, then sprinkle with flour, coarse sea salt, and black pepper.

Brown the cutlets

  1. Sauté in hot butter until well browned on both sides.

  2. Remove to a hot platter.

Make the cream sauce

  1. In the frying pan, add one tablespoon of flour to the remaining fat and cream.

  2. Stir in one cup of cream and cook for five minutes.

  3. Season to taste and add fresh mushrooms, if using.

  4. Allow the mushrooms to cook in the sauce for five minutes.

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. Butter + mushroomtop 7% of all pairs
    Smell alikemoderate
    Cooked together12,525 recipes

    Shared aroma: trans-2-decenal (waxy, orange).

  2. Cream + buttertop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

  3. Pepper + mushroomtop 11% of all pairs
    Smell alikemoderate
    Cooked together13,580 recipes

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

  4. Flour + buttertop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Veal + mushroomtop 14% of all pairs
    Smell alikemoderate
    Cooked together2,446 recipes

    Shared aroma: 2,4-nonadienal (fatty, green).

Flour and butter barely smell alike, yet cooks put them together in 124,287 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Veal cutlets
Form the main body of the dish, cooking to a browned, tender meat.
Cream
Coats the cutlets and, reduced in the pan, forms the body of the sauce.
Flour
Dusts the cutlets for browning and thickens the pan sauce.
Butter
Fat for searing the cutlets, adding browning and rich flavor.
Fresh mushrooms
Add earthy flavor and soft texture to the finished sauce.

The step that matters

Browning the cutlets in hot butter. Hot fat browns the flour-dusted surface through the Maillard reaction, building flavor. If the pan is too crowded or not hot enough, the cutlets steam and turn pale and grey instead of browning well.

“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.

You might also like

Mushroom SoupMushroom Soup60 recipesVeal PattiesVeal Patties50 recipesBeef, Mutton, or Veal BrothBeef, Mutton, or Veal Broth6 recipesTomato SoupTomato Soup526 recipes