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Veal Cutlets

Veal cutlets stewed with pork, herbs, and wine, then breaded and fried, served with a mushroom ketchup sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 15 ingredients
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Why it works: Thyme and parsley 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 veal

  1. Cut veal from the fillet and place in a stew pan with pork, garlic, thyme, parsley, salt, and pepper.

  2. Cover with water and stew for 10-15 minutes.

  3. Remove veal and let it cool.

  4. Cover the cooled veal with bread crumbs mixed with parsley, pepper, salt, and nutmeg. Press the mixture onto both sides of the veal.

Fry the cutlets

  1. Heat lard in a pan until boiling.

  2. Carefully add the cutlets to fry until brown.

  3. Drain the cutlets on a strainer to remove excess grease.

Make the sauce and finish

  1. Simmer the cooking water until reduced to ½ pint.

  2. Strain the liquid.

  3. Thicken the strained liquid with butter and browned flour.

  4. Add wine and mushroom ketchup.

  5. Return the cutlets and crumbs to the pan and stew until tender.

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. Thyme + parsleytop 1% of all pairs
    Smell alikestrong
    Cooked together9,057 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

  2. Parsley + peppertop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

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

  3. Clove + thymetop 2% of all pairs
    Smell alikestrong
    Cooked together4,108 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

  4. Thyme + peppertop 4% of all pairs
    Smell alikemoderate
    Cooked together11,585 recipes

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

  5. Garlic + parsleytop 4% of all pairs
    Smell alikestrong
    Cooked together9,308 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
Provides the main meat, which becomes tender through slow stewing.
Stale bread crumbs
Form a crust on the surface that browns when the cutlets are fried.
Butter
Adds richness and fat, and helps thicken the sauce with the flour.
Browned flour
Thickens the strained cooking liquid into a sauce and adds a toasted flavour.
White wine
Adds acidity and aroma to the sauce, balancing its richness.
Mushroom ketchup
Adds savoury, umami depth to the sauce.

The step that matters

Frying the cutlets until brown. Lard must be hot enough to brown the crumb crust quickly; if the cutlets are added too cool they absorb grease and turn soggy instead of crisp and golden.

Swap the clove

How well each one fits the dish's main ingredients (veal, pork, garlic, thyme, parsley, pepper, bread):

  1. Marjoramfits better
  2. Sagefits better
  3. Winter savoryfits better
  4. Clovethe original

Fit is the average pairing score against veal, pork, garlic, thyme, parsley, pepper, bread. 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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