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Veal Cutlet

Veal cutlets coated in egg and bread crumbs, fried, topped with macaroni and cheese, served with venison gravy, currant jelly, old port, and pickled mushrooms.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 12 ingredients
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Why it works: Bread and cheese are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 2,130 recipes. Both carry delta-decalactone, which smells sweet, creamy. The science ↓

Veal Cutlet

Ingredients

Directions

Prepare the cutlets

  1. Dip the veal cutlets in beaten egg, then coat them with bread crumbs.

  2. Fry the cutlets until they are brownish red.

Make the macaroni

  1. Grate Gruyère cheese and mix it with cooked macaroni.

  2. Top the macaroni with cheese and bake until crisp.

Make the sauce and serve

  1. Combine venison gravy with currant jelly and old port.

  2. Mix two hard-boiled yolks with one raw yolk.

  3. Serve the roast veal with rich stock gravy and pickled mushrooms.

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. Bread + cheesetop 7% of all pairs
    Smell alikemoderate
    Cooked together2,130 recipes

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

  2. Bread + mushroomtop 10% of all pairs
    Smell alikemoderate
    Cooked together2,536 recipes

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

  3. Cheese + mushroomtop 11% of all pairs
    Smell alikemoderate
    Cooked together1,015 recipes

    Shared aroma: 1-octen-3-one (mushroom, metallic).

  4. Venison + curranttop 13% of all pairs
    Smell alikelow
    Cooked together443 recipes

    Shared aroma: 1-octen-3-ol (mushroom, earthy).

  5. Egg + breadtop 13% of all pairs
    Smell alikemoderate
    Cooked together22,662 recipes

    Shared aroma: (e)-2-octenal (fatty, green).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Veal cutlets
The main protein, which browns and cooks through when fried.
Egg
Binds the bread crumb coating to the cutlets so it adheres during frying.
Bread crumbs
Forms a crisp, browned coating on the outside of the cutlets.
Gruyère cheese
Melts and browns on top of the macaroni, adding savoury richness.
Cooked macaroni
Provides a starchy base that holds the cheese and turns crisp when baked.
Currant jelly
Adds sweetness and acidity to balance the richness of the gravy.

The step that matters

Fry the cutlets until they are brownish red. Frying over steady heat browns the bread crumb coating through Maillard reactions while the veal cooks through. Too little heat leaves the coating pale and soggy; too much burns it before the meat is done.

Swap the currant

How well each one fits the dish's main ingredients (veal, egg, bread, cheese, venison, mushroom):

  1. Applefits better
  2. Pumpkinfits better
  3. Grapefits about as well
  4. Currantthe original

Fit is the average pairing score against veal, egg, bread, cheese, venison, mushroom. 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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