Why it works: Flour and pepper are a kitchen classic. They rank in the top 19% of all ingredient pairs, and cooks put them together in 50,459 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓
Veal Cutlets
Ingredients
Directions
Fry the cutlets
Dust thin cutlets with salt, pepper, and flour.
Fry in a pan with 1 tablespoon hot dripping until both sides are browned.
Remove cutlets onto a hot dish.
Make the sauce
Add 1 tablespoon flour to the pan.
Add 1 cup hot water to the pan.
Season when it boils.
Pour the sauce over the cutlets.
Nutrition, whole recipe (rough)
Counts 3 of 5 ingredients. The other 2 aren't in our nutrition table and add nothing above, so the real totals are higher.
What these numbers assume: 3 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Dripping | not in our table | 0 |
| Water | not in our table | 0 |
One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.
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. See the original page.
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.
-
Flour + peppertop 19% of all pairsSmell alikemoderateCooked together50,459 recipes
Shared aroma: isobutyraldehyde (malty, green).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Flour
- Coats the cutlets for browning and thickens the pan sauce as it cooks.
- Hot dripping
- Fat that conducts heat for frying and carries flavour for browning the cutlets.
- Hot water
- Forms the liquid base of the sauce, dissolving the browned bits from the pan.
The step that matters
Adding the water to the flour in the pan. Flour cooked in fat forms a paste that can clump when liquid is added. Adding hot liquid gradually while stirring keeps the sauce smooth as the starch swells and thickens.
“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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