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Veal Cutlets

Veal cutlets coated with bread, herbs, and spices, fried and served with a butter‑pepper gravy.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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Why it works: Parsley and thyme match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 9,057 recipes. Both carry cuminaldehyde, which smells Spicy, cumin. The science ↓

Veal Cutlets

Ingredients

Directions

Prepare the cutlets

  1. Cut the veal into 1‑inch thick slices.

  2. Beat the yolks of two eggs and rub the meat with them.

  3. Coat the cutlets with grated bread, parsley, thyme, nutmeg, salt, and pepper.

Fry and finish

  1. Fry the cutlets until brown and cooked through.

  2. After removing the cutlets, stir butter and pepper into the gravy.

  3. Add lemon peel for extra flavor if desired.

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. Parsley + thymetop 1% of all pairs
    Smell alikestrong
    Cooked together9,057 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

  2. Parsley + peppertop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

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

  3. Parsley + nutmegtop 3% of all pairs
    Smell alikestrong
    Cooked together5,062 recipes

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

  4. Thyme + nutmegtop 3% of all pairs
    Smell alikestrong
    Cooked together1,907 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  5. Thyme + peppertop 4% of all pairs
    Smell alikemoderate
    Cooked together11,585 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

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

What each ingredient does

Veal cutlets
Provide the main meat, which cooks through and browns in the pan.
Egg yolks
Bind the breadcrumb coating to the meat so it adheres during frying.
Grated bread
Forms a crisp, browned crust around the cutlets when fried.
Butter
Adds richness and helps the gravy become smooth and flavorful.

The step that matters

Fry the cutlets until brown and cooked through. Veal is lean and cooks quickly, so over-frying dries it out while under-frying leaves it unsafe. Browning develops flavor and crust, so the cook must judge both colour and internal doneness.

Swap the thyme

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

  1. Marjoramfits about as well
  2. Sagefits about as well
  3. Thymethe original
  4. Tarragonfits about as well

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