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Veal Cutlets

Veal cutlets seasoned with salt, sugar, pepper, dredged in flour, browned, simmered in water, finished with sweet milk gravy.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Butter and milk 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

Ingredients

Directions

Prepare

  1. Rub the veal chops with salt, sugar, and pepper.

  2. Dredge the chops in flour.

Cook

  1. Heat the clarified butter in a skillet over medium heat.

  2. Brown the chops nicely on both sides.

  3. Add water, cover the skillet, and let simmer for 10 minutes.

  4. Add sweet milk to the gravy in the skillet and serve with the chops.

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. Butter + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

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

  2. Flour + buttertop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Flour + milktop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Sugar + flourtop 15% of all pairs
    Smell alikemoderate
    Cooked together92,116 recipes

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

  5. Sugar + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together98,233 recipes

    Shared aroma: guaiacol (smoky, sweet).

Flour and butter barely smell alike, yet cooks put them together in 124,287 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Veal chops
The main protein, which browns on the outside while staying tender inside.
Flour
Coats the chops so they brown evenly and thicken the pan juices into gravy.
Clarified butter
Fat for browning the flour-coated chops without burning as readily as whole butter.
Sweet milk
Adds richness and body to the pan gravy.

The step that matters

Brown the chops nicely on both sides. Browning relies on the Maillard reaction between proteins and sugars at the surface, which gives flavor and color. Pale chops taste flat, and the flour coating needs enough heat and fat to brown rather than steam.

“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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