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Veal Cutlet in Cheese

A veal cutlet coated in a cheese batter and fried.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Butter and cheese are a kitchen classic. They rank in the top 8% of all ingredient pairs, and cooks put them together in 7,962 recipes. Both carry delta-dodecalactone, which smells sweet, creamy. The science ↓

Veal Cutlet in Cheese

Ingredients

Directions

Make the batter

  1. Beat together the yolks of the eggs, water, flour, melted butter, and grated cheese.

  2. Whip the egg whites to a stiff froth and gently fold into the batter.

  3. Set aside for 2 to 3 hours.

Fry the veal

  1. Cut the veal cutlet into pieces the size of your palm.

  2. Dip each piece into the batter and drop into hot cooking fat.

  3. Cook only 2 or 3 pieces at a time unless using a large kettle.

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 + cheesetop 8% of all pairs
    Smell alikemoderate
    Cooked together7,962 recipes

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

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

    Shared aroma: isobutyraldehyde (malty, green).

  3. Egg + flourtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

    Shared aroma: decanal (soap, orange peel).

  5. Butter + vealtop 23% of all pairs
    Smell alikemoderate
    Cooked together9,381 recipes

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

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

Eggs
Whipped whites give the batter lightness, and the yolks add richness and binding.
All-purpose flour
Forms the structure of the batter that coats and holds onto the veal.
Grated cheese
Adds savory flavor and helps the coating brown as it fries.
Melted butter
Adds fat for richness and a tender, flavorful coating.

The step that matters

Folding in the whipped egg whites. Egg whites should be whipped to a stiff froth and folded in gently so air is kept in the batter. Overmixing deflates the foam, leaving a denser coating that may not puff and stay light when fried.

“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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