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Veal Cutlets Breaded

Breaded veal cutlets are veal pieces coated in egg and breadcrumbs and fried.

From an old cookbook · modernised transcription
By Martin, Maria Ewing, Mrs., [from old catalog] comp · From a historical cookbook (Internet Archive) · 23 ingredients
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Why it works: Milk and butter 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 Breaded

Ingredients

Directions

Prepare and fry the cutlets

  1. Cut into nice sized pieces.

  2. Dip in egg.

  3. Roll in breadcrumbs.

  4. Fry on both sides in a little dripping.

  5. Serve with brown gravy or with maitre d'hotel butter; or with a good cream gravy as for fried chicken.

Make the veal loaves

  1. Grind or chop 2 pounds raw veal with salt pork.

  2. Add 1 tablespoon salt, 1 teaspoon pepper, 4 tablespoons milk, 3 tablespoons melted butter, 6 rolled crackers, and 2 well beaten eggs.

  3. Put in a roasting pan and bake in a good oven for 1 hour.

  4. Put 1 cup cold water in the pan and use it to baste with.

  5. Chop 4 pounds veal fine.

  6. Roll 15 crackers fine.

  7. Mix with 4 well beaten eggs, butter the size of an egg, 1 grated nutmeg, salt and pepper to taste, and 1 pint cold water.

  8. Make into 3 loaves.

  9. Sprinkle with flour.

  10. Cut 1 onion in thin slices and lay on top the loaves.

  11. Fill pan half full of hot water.

  12. Bake 2 hours, basting often.

Make the ground veal loaf

  1. Mix 2 pounds ground veal with 1 cup rolled crackers, 1 cup sweet milk, and 2 well beaten eggs, then add pepper and salt to taste.

  2. Make into a loaf and bake.

Nutrition, whole recipe (rough)

846Calories
29 gProtein
27 gFat
120 gCarbs

Counts 8 of 10 ingredients. The other 2 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 8 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Milk1 cup (244ml) whole149
Butter1 tbsp (14g)102
Egg1 large egg (50g)78
Onion1 medium (110g)44
Nutmeg1 tsp ground (2.2g)12
Black Pepper1 tsp ground (2.3g)6
Salt1 tsp (6g)0
Vealnot in our table0
Waternot in our table0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

By Martin, Maria Ewing, Mrs., [from old catalog] comp. 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. 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.

  1. Milk + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

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

  2. Nutmeg + peppertop 7% of all pairs
    Smell alikestrong
    Cooked together13,015 recipes

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

  3. Onion + peppertop 11% of all pairs
    Smell alikemoderate
    Cooked together68,474 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  4. Butter + oniontop 15% of all pairs
    Smell alikemoderate
    Cooked together42,912 recipes

    Shared aroma: decanal (soap, orange peel).

  5. Milk + nutmegtop 15% of all pairs
    Smell alikemoderate
    Cooked together14,685 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

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

What each ingredient does

Veal
Forms the body of the dish and gives the loaves and cutlets their meaty texture.
Eggs
Bind the mixture together and help the breadcrumb coating set while frying.
Crackers
Absorb liquid and add body, helping the loaves hold their shape.
Milk
Adds moisture so the meat stays tender during baking.
Butter
Adds fat and richness, keeping the loaves moist and flavourful.

The step that matters

Basting the loaves while they bake. Veal is lean and can dry out in a hot oven. Water in the pan turns to steam and keeps the surface moist, and regular basting spreads that moisture over the loaves as they cook.

Swap the onion

How well each one fits the dish's main ingredients (veal, milk, butter, egg, nutmeg, pepper):

  1. Capsicumfits better
  2. Potatofits better
  3. Asparagusfits better
  4. Onionthe original

Fit is the average pairing score against veal, milk, butter, egg, nutmeg, pepper. 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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