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Fried Veal

Fried veal cutlets served with a sauce made from water, flour, and seasoning.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Pepper and flour are a kitchen classic. They rank in the top 19% of all ingredient pairs, and cooks put them together in 50,459 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Fried Veal

Ingredients

Directions

Prepare the veal

  1. Pound, wash, and dry the veal cutlets on a clean towel.

  2. Season the veal cutlets with pepper and coarse sea salt.

Fry and make the sauce

  1. Fry the veal cutlets in fresh lard until well done and browned on both sides.

  2. Remove the pan from the heat.

  3. Place the veal cutlets on a heated dish.

  4. Add ½ pint of water to the pan with the fat.

  5. Dredge the veal cutlets in 2 teaspoons of flour, stirring well.

  6. Place the pan over low heat.

  7. Bring the mixture to a boil.

  8. Season the sauce to taste.

  9. Pour the sauce over the veal cutlets while boiling.

  10. Serve hot.

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 + flourtop 19% of all pairs
    Smell alikemoderate
    Cooked together50,459 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  2. Veal + peppertop 19% of all pairs
    Smell alikemoderate
    Cooked together10,049 recipes

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

  3. Veal + flourtop 28% of all pairs
    Smell alikelow
    Cooked together5,886 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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, browning in hot fat to develop savoury flavour.
Fresh lard
Fat for frying that browns the cutlets and carries flavour into the pan sauce.
Flour
Thickens the pan liquid into a sauce when stirred into the fat and water.

The step that matters

Bring the sauce to a boil while the cutlets are dredged. Flour needs to be stirred into the fat and water and brought to a boil so its starch swells and thickens the sauce. Stirring well prevents lumps, and the sauce should be poured over the cutlets while still boiling.

“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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