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Veal Cutlets

Veal cutlets coated in crackers and served with a sweet milk gravy.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Butter and milk are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 81,283 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓

Veal Cutlets

Ingredients

Directions

Prepare the cutlets

  1. Beat the egg in a bowl.

  2. Roll the cutlet in the egg, then coat it with rolled crackers.

Cook and make the gravy

  1. Heat the butter and lard in a skillet.

  2. Add the cutlet and cook slowly until browned on both sides.

  3. Stir in the flour for gravy.

  4. Add the sweet milk and bring to a boil.

  5. Season with salt and pepper, and pour over the meat or serve separately.

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 + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  2. Butter + flourtop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Flour + milktop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

    Shared aroma: isobutyraldehyde (malty, green).

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

    Shared aroma: decanal (soap, orange peel).

Butter and flour 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

Egg
Binds the cracker coating so it adheres to the cutlet.
Rolled crackers
Form a crisp, browned crust around the cutlet.
Butter and lard
Fat for browning the cutlet and carrying its flavor into the gravy.
Flour
Thickens the pan drippings and milk into a gravy.
Sweet milk
Liquid base of the gravy, adding body and richness.

The step that matters

Cook the cutlet slowly until browned on both sides. Cooking slowly lets the heat reach the center of the cutlet before the cracker coating over-browns and burns. Browning the coating depends on the Maillard reaction at the surface, so turning the cutlet and keeping the fat at a steady heat gives an even golden crust without scorching.

“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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