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Beeaded Veal

Breaded veal cutlets simmered in water with bay leaves, peppercorns, and onion, then fried until golden.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Onion and egg are a kitchen classic. They rank in the top 34% of all ingredient pairs, and cooks put them together in 23,333 recipes. Both carry 2,4-decadienal, which smells seaweed. The science ↓

Beeaded Veal

Ingredients

Directions

Poach

  1. Place cutlets in a frying pan and cover with boiling water.

  2. Add bay leaves, peppercorns, and sliced onion.

  3. Cook covered for 1 hour.

  4. Drain and let cool.

Bread and fry

  1. Coat cutlets in breadcrumbs, then dip in beaten egg, and coat again in breadcrumbs.

  2. Fry in deep oil until golden brown.

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. Onion + eggtop 34% of all pairs
    Smell alikelow
    Cooked together23,333 recipes

    Shared aroma: 2,4-decadienal (seaweed).

Onion and egg barely smell alike, yet cooks put them together in 23,333 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

Cutlets
Form the main body of the dish, becoming tender as they cook gently in the covered pan.
Breadcrumbs
Form a crisp, golden coating that browns in the hot oil.
Egg
Binds the breadcrumbs to the cutlets so the coating adheres during frying.

The step that matters

Drain and let cool before breading. Excess moisture left on the cutlets after poaching can make the breadcrumb coating soggy and cause it to fall off in the hot oil. Letting them cool also helps the coating stay in place.

“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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