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Veal Cutlet

Veal cutlets fried and served with a milk‑based sauce, garnished with crushed crackers.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 13 ingredients
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Why it works: Celery and parsley match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 6,810 recipes. Both carry 4'-methylacetophenone, which smells bitter almond. The science ↓

Veal Cutlet

Ingredients

Directions

Prepare the veal

  1. Soak the veal cutlets in salt water for a short time, then remove and pat dry.

  2. Heat lard or butter in a pan until hot.

  3. Beat the egg in a plate. Place flour on another plate.

  4. Dip each cutlet in the egg, then dip each cutlet in the flour on both sides.

Fry the cutlets

  1. Fry the cutlets in the hot pan, turning carefully until cooked through.

  2. When nearly done, pour off excess lard.

  3. Add water, butter, and a sprinkle of celery seed.

  4. Turn the cutlets frequently while frying until golden brown.

Make the sauce and serve

  1. In a separate pan, combine milk, butter, pepper, salt, minced onion, and parsley, stirring constantly until it boils.

  2. Pour the sauce over the cutlets in a hot dish.

  3. Garnish the cutlets with parsley. Sift crushed crackers over the dish before serving.

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. Celery + parsleytop 1% of all pairs
    Smell alikestrong
    Cooked together6,810 recipes

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

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

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

  3. Pepper + celerytop 5% of all pairs
    Smell alikestrong
    Cooked together16,012 recipes

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

  4. Celery + oniontop 7% of all pairs
    Smell alikemoderate
    Cooked together18,518 recipes

    Shared aroma: guaiacol (smoky, sweet).

  5. Onion + parsleytop 9% of all pairs
    Smell alikemoderate
    Cooked together25,843 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

Veal cutlets
Form the main body of the dish, cooking to tender meat under a crisp coating.
Egg
Binds the flour to the cutlets so the coating adheres during frying.
Flour
Forms a dry coating that browns in the hot fat and gives a crisp crust.
Lard or butter
Fries the cutlets, conducting heat and adding richness and browning to the crust.
Milk
Forms the base of the cream sauce, giving it body and a mild sweetness.

The step that matters

Stirring the sauce as it comes to a boil. Milk-based sauces can scorch on the bottom or form lumps if left unstirred, so constant stirring keeps the sauce smooth as it heats.

Swap the onion

How well each one fits the dish's main ingredients (veal, butter, egg, flour, pepper, celery, parsley):

  1. Carrotfits better
  2. Leekfits better
  3. Shallotfits better
  4. Onionthe original

Fit is the average pairing score against veal, butter, egg, flour, pepper, celery, parsley. 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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