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Veal Cutlets

Veal cutlets coated in cracker crumbs and fried, served with butter and mustard.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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Why it works: Pepper and parsley match in chemistry and in kitchens. They rank in the top 2% of all ingredient pairs, and cooks put them together in 34,122 recipes. Both carry 4'-methylacetophenone, which smells bitter almond. The science ↓

Veal Cutlets

Ingredients

Directions

Prepare

  1. Slice veal cutlets and cooked corned ham into equal sizes.

  2. Flatten the cutlets with a meat mallet.

  3. Dip the cutlets in beaten egg, then coat with a mixture of cracker crumbs, pepper, salt, and minced parsley if desired.

Cook and serve

  1. Fry the cutlets in drippings until golden brown.

  2. Drain the cutlets and arrange them on a dish, alternating with slices of broiled ham.

  3. Spread a dressing of butter and a little French mustard over the top.

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. Pepper + parsleytop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

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

  2. Parsley + mustardtop 8% of all pairs
    Smell alikestrong
    Cooked together2,588 recipes

    Shared aroma: trans-2-hexenal (green, leafy).

  3. Pepper + mustardtop 9% of all pairs
    Smell alikemoderate
    Cooked together15,430 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  4. Ham + mustardtop 14% of all pairs
    Smell alikelow
    Cooked together747 recipes

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

  5. Parsley + buttertop 15% of all pairs
    Smell alikemoderate
    Cooked together28,563 recipes

    Shared aroma: trans-2-hexenal (green, leafy).

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, becoming tender and savory when fried.
Egg
Binds the cracker crumb coating so it adheres to the cutlets during frying.
Cracker crumbs
Form a crisp, golden-brown coating when fried in drippings.
Drippings
Fry the cutlets, adding rich flavor and promoting even browning.
Butter
Adds richness and moisture to the dressing spread over the finished cutlets.
Cooked corned ham
Adds salty, savory flavor and contrast alongside the veal.

The step that matters

Fry the cutlets in drippings until golden brown. Frying at a steady heat browns the egg and crumb coating through the Maillard reaction while cooking the veal through. Too low a heat lets the coating absorb fat and turn greasy, and too high a heat can scorch it before the meat is done.

Swap the parsley

The recipe marks parsley as optional. How well each one fits the dish's main ingredients (veal, ham, egg, pepper, butter, mustard):

  1. Capersfits about as well
  2. Tarragonfits about as well
  3. Parsleythe original
  4. Celeryfits less well

Fit is the average pairing score against veal, ham, egg, pepper, butter, mustard. 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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