Skip to main content
Main

Veal Cutlet

Veal cutlets served with a gravy and macaroni.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 11 ingredients
Jump to recipe ↓

Why it works: Bread and milk are a kitchen classic. They rank in the top 11% of all ingredient pairs, and cooks put them together in 11,466 recipes. Both carry 2-undecenal, which smells sweet. The science ↓

Veal Cutlet

Ingredients

Directions

Prepare the veal and pork

  1. Fry the salt pork in a pan until browned, then remove it.

  2. Dredge the veal pieces in flour or dip them in beaten egg and roll in bread crumbs.

  3. Fry the veal in the hot fat until browned, cooking slowly.

Make the gravy

  1. For the gravy, add a little flour and coarse sea salt to the fat, then stir in hot water and bring to a boil.

  2. Pour the gravy over the veal and arrange the pork around the dish.

Cook the macaroni

  1. To prepare the macaroni, soak it in cold water for 30 minutes, then boil in fresh water for 30 minutes.

  2. Add milk to the macaroni and boil for an additional 10 minutes until the liquid is mostly evaporated.

  3. Serve the macaroni sprinkled with salt around the veal.

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. Bread + milktop 11% of all pairs
    Smell alikemoderate
    Cooked together11,466 recipes

    Shared aroma: 2-undecenal (sweet).

  2. Pork + vealtop 11% of all pairs
    Smell alikemoderate
    Cooked together4,930 recipes

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

  3. Pork + milktop 12% of all pairs
    Smell alikemoderate
    Cooked together4,386 recipes

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

  4. Pork + breadtop 13% of all pairs
    Smell alikemoderate
    Cooked together4,371 recipes

    Shared aroma: 2-acetyl-1-pyrroline (popcorn, roasted).

  5. Egg + breadtop 13% of all pairs
    Smell alikemoderate
    Cooked together22,662 recipes

    Shared aroma: (e)-2-octenal (fatty, green).

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

What each ingredient does

Veal
The main protein, browned in fat and served tender under the gravy.
Flour
Coats the veal so it browns well and helps thicken the gravy.
Egg
Optional dip that helps bread crumbs stick to the veal.
Bread crumbs
Form a crisp, browned coating on the veal.
Macaroni
Starch side that absorbs the milk and softens as it simmers.
Milk
Adds richness and moisture to the macaroni as it reduces.

The step that matters

Fry the veal slowly in the hot fat. Slow cooking lets the heat reach the centre before the breading over-browns, so the cutlet cooks through while staying golden rather than burnt or dry.

“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.

More veal cutlet recipes

Stew 14Gravy 4Breaded 3Stewed 3in Cheese 3 See all 23 →

You might also like

Brown BreadBrown Bread461 recipesPork CakePork Cake107 recipesRoast PorkRoast Pork82 recipesWhite BreadWhite Bread80 recipes