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Veal Cutlets, a LA Fried Oysters

Veal cutlets coated in beaten egg and crackers, then fried.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Egg and butter are a kitchen classic. They rank in the top 17% of all ingredient pairs, and cooks put them together in 118,967 recipes. Both carry decanal, which smells soap, orange peel. The science ↓

Veal Cutlets, a LA Fried Oysters

Ingredients

Directions

Prepare

  1. Dry the veal pieces with a towel and season to taste.

  2. Prepare two separate dishes: one with the beaten egg and one with the rolled crackers.

Coat and fry

  1. Dip each piece of veal in the egg, then coat with the rolled crackers.

  2. Heat enough lard or butter in a skillet until hot.

  3. Fry the coated veal pieces until golden brown and cooked through.

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 + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

  2. Veal + buttertop 23% of all pairs
    Smell alikemoderate
    Cooked together9,381 recipes

    Shared aroma: 3-hexenal (apple, fruity).

  3. 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
Is the main protein that gets cooked through in the hot fat.
Beaten egg
Acts as a binder so the cracker coating sticks to the veal.
Crackers
Form a crisp, browned crust when fried in fat.
Lard or butter
Conducts heat for frying and adds richness and browning to the crust.

The step that matters

Frying the coated veal until golden brown and cooked through. Fat must be hot before the veal goes in, so the crumb coating crisps quickly instead of absorbing grease and turning soggy. Pieces should be cooked through without the coating burning.

“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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