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Veal Cutlets, Breaded

Breaded veal cutlets baked with milk in an oven.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 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, Breaded

Ingredients

Directions

The book gives no oven temperature. The 300°F (150°C) in the steps was added when the recipe was transcribed, as a starting point.

Coat the cutlets

  1. Dip the veal cutlets in the egg.

  2. Coat them with cracker crumbs.

Brown and bake

  1. Brown the cutlets well in butter or Crisco.

  2. Once browned, pour in enough milk to cover the cutlets.

  3. Bake in a 300°F (150°C) oven for 45 minutes.

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. Egg + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

  3. Egg + milktop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 recipes

    Shared aroma: 2-nonenal (fatty, green).

  4. Veal + buttertop 23% of all pairs
    Smell alikemoderate
    Cooked together9,381 recipes

    Shared aroma: 3-hexenal (apple, fruity).

  5. Veal + milktop 24% of all pairs
    Smell alikemoderate
    Cooked together2,013 recipes

    Shared aroma: 4-heptenal (creamy, biscuit).

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, which becomes tender during slow baking in liquid.
Egg
Acts as a binder so the cracker crumbs stick to the cutlets.
Cracker crumbs
Form a coating that browns and crisps in the fat.
Butter or crisco
Adds fat that browns the coating and carries flavor into the crust.
Milk
Adds moisture around the cutlets as they bake, keeping them from drying out.

The step that matters

Brown the cutlets well. Browning the crumb coating in fat drives Maillard reactions that create color and savory flavor. Pale cutlets at this stage will taste flat and have a weak crust after baking.

“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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