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Cow-heel Cutlets

Cow-heel cutlets are fried pieces of boiled cow heel coated in egg and bread crumbs with lemon, pepper, salt, and herbs.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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Why it works: Lemon and parsley match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 14,037 recipes. Both carry beta-phellandrene, which smells minty, terpene. The science ↓

Cow-heel Cutlets

Ingredients

Directions

Prepare the meat

  1. Remove all black or unsightly bits from the boiled cow-heel.

  2. Place the meat on a dish, cover with a clean dish, and weigh it down until cold and firm.

  3. Cut the firm meat into neat cutlets.

Coat and fry

  1. Dip each cutlet in the whisked egg, then coat with a mixture of bread crumbs, lemon peel, pepper, salt, and herbs.

  2. Fry the cutlets in boiling fat until golden brown.

Serve

  1. Serve on a hot napkin with cut lemon and garnish with parsley.

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. Lemon + parsleytop 1% of all pairs
    Smell alikestrong
    Cooked together14,037 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  2. Pepper + parsleytop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  3. Lemon + peppertop 3% of all pairs
    Smell alikestrong
    Cooked together27,047 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

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

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

  5. Bread + parsleytop 15% of all pairs
    Smell alikemoderate
    Cooked together8,588 recipes

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

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

What each ingredient does

Cow-heel
Forms the main body of the cutlet once cooled and pressed into a firm shape.
Whisked egg
Binds the bread crumb coating so it adheres to the cutlet during frying.
Fine bread crumbs
Forms a crisp, golden coating that browns when fried.
Finely grated lemon peel
Adds bright aroma and a hint of acidity to the coating.

The step that matters

Pressing the meat until cold and firm. Pressing the boiled meat while it cools lets it set into a firm block that holds its shape when cut. If it is cut while still warm or soft, the cutlets can crumble or lose their shape in the hot fat.

“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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