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Veal Cutlets

Veal cutlets breaded and sautéed, served with sauce or gravy.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 11 ingredients
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Why it works: Pepper and lemon match in chemistry and in kitchens. They rank in the top 3% of all ingredient pairs, and cooks put them together in 27,047 recipes. Both carry trans-2-nonenal, which smells cardboard, fatty. The science ↓

Veal Cutlets

Ingredients

Directions

Prepare the cutlets

  1. Dredge the cutlets with coarse sea salt and black pepper.

  2. Dip the cutlets in fine cracker crumbs, then in beaten egg, and again in the crumbs.

Cook and serve

  1. Sauté in hot fat from salt pork or beef drippings until browned on both sides.

  2. Place on a hot platter and serve with tomato sauce, Bernaise sauce, or gravy.

  3. To make gravy, add 1 tablespoon of flour to the fat, then stir in 1 cup of stock.

  4. Season the gravy with coarse sea salt, black pepper, and 1 teaspoon of lemon juice.

  5. Alternatively, season the cutlets with butter, salt, and pepper, and serve with tartare 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. Pepper + lemontop 3% of all pairs
    Smell alikestrong
    Cooked together27,047 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  2. Veal + porktop 11% of all pairs
    Smell alikemoderate
    Cooked together4,930 recipes

    Shared aroma: 4-heptenal (creamy, biscuit).

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

    Shared aroma: isobutyraldehyde (malty, green).

  4. Pork + buttertop 13% of all pairs
    Smell alikemoderate
    Cooked together13,933 recipes

    Shared aroma: 2-furfurylthiol (coffee, roasted).

  5. Butter + saucetop 15% of all pairs
    Smell alikelow
    Cooked together15,338 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

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, cooked until browned on the outside.
Fine cracker crumbs
Form a crisp, browned coating that holds the cutlet together during frying.
Egg
Binds the cracker crumbs to the veal so the coating adheres.
Salt pork or beef drippings
Provides the hot frying fat that browns the cutlets and adds savory flavor.
Flour
Thickens the pan fat and stock into a gravy.

The step that matters

Sauté in hot fat until browned on both sides. The fat must be hot enough to brown the crumb coating quickly. If it is too cool, the coating absorbs grease and turns soggy instead of crisp, and the veal can overcook while it slowly heats through.

“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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