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Fried Veal Cutlets

Fried veal cutlets served with a gravy made from the pan drippings, flour, water, salt, and pepper.

From an old cookbook · modernised transcription
By F. L. Gillette and Hugo Ziemann · From a historical cookbook (Project Gutenberg) · 5 ingredients
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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 ↓

Fried Veal Cutlets

Ingredients

Directions

Fry the cutlets

  1. Heat two or three tablespoonfuls of lard or beef drippings in a frying pan until boiling hot.

  2. Season the veal cutlets with salt and pepper, then dredge them in flour.

  3. Brown the cutlets on both sides in the hot drippings.

  4. Remove the cutlets; if there is excess grease, set it aside for later use.

Make the gravy

  1. Reserve a tablespoonful or more of the remaining grease, and rub in a tablespoonful of flour with the back of a spoon until a smooth, rich brown color is achieved.

  2. Gradually add a cup of cold water to the roux, seasoning with pepper and salt.

  3. Bring the gravy to a boil; return the cutlets to the pan.

  4. Cover tightly and simmer gently on the back of the range for fifteen minutes.

Alternative methods and serving

  1. For a different method, simply fry the cutlets, then reduce the grease and add a few drops of hot water, turning the cutlets over.

  2. Sprinkle salt and pepper, dip the cutlets in beaten egg and cracker crumbs, and fry in drippings or hot lard and butter.

  3. If you wish a gravy, add a tablespoonful of flour to the pan, turn in cream or milk, season with salt and pepper, boil, and serve hot with the gravy in a separate dish.

  4. Serve with fresh tomatoes sliced and fried in the same grease, all plated together.

Nutrition, whole recipe (rough)

576Calories
13 gProtein
14 gFat
96 gCarbs
What these numbers assume: 4 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Lard1 tbsp (12.8g)115
Black Pepper1 tsp ground (2.3g)6
Salt1 tsp (6g)0

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

By F. L. Gillette and Hugo Ziemann. Recipe from a historical cookbook (Project Gutenberg).

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. Flour + peppertop 19% of all pairs
    Smell alikemoderate
    Cooked 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
Dredges the cutlets and thickens the drippings into a brown roux for the gravy.
Lard
Fries the cutlets and carries browning flavor into the gravy.
Veal cutlets (in the method)
The main meat, browned on the outside while cooking through gently in the gravy.

The step that matters

Browning the roux. Flour cooked in fat must be stirred until smooth and evenly browned. Undercooked flour tastes raw and pasty, while over-browned flour turns bitter and weakens the gravy's thickening power.

“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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