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Fried Veal Cutlets

Fried veal cutlets coated in a milk‑egg batter and served with a gravy.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Beef and pepper are a kitchen classic. They rank in the top 10% of all ingredient pairs, and cooks put them together in 18,971 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

Fried Veal Cutlets

Ingredients

Directions

Make the batter

  1. In a bowl, mix milk, beaten egg, and enough flour to create a batter.

  2. Heat sweet lard or beef drippings in a skillet.

Fry

  1. Dip thinly cut veal into the batter and fry until brown.

  2. After removing the veal, drop spoonfuls of batter into the hot lard and fry until golden.

Make the gravy and serve

  1. Add a little flour paste to the gravy, season with salt and pepper, and bring to a boil.

  2. Pour the gravy over the fried veal and serve.

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. Beef + peppertop 10% of all pairs
    Smell alikemoderate
    Cooked together18,971 recipes

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

  2. Milk + beeftop 12% of all pairs
    Smell alikemoderate
    Cooked together3,759 recipes

    Shared aroma: 1-hexanal (fruit).

  3. Milk + flourtop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Egg + flourtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Milk + eggtop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 recipes

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

Milk and flour barely smell alike, yet cooks put them together in 78,219 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

Egg
Binds the milk and flour into a batter that clings to the veal.
Flour
Forms the batter and thickens the gravy as a flour paste.
Milk
Thins the batter so it coats the veal evenly.
Veal (in the method)
The main meat, coated in batter and fried until brown.

The step that matters

Frying the veal in the batter until brown. Hot fat sets the batter quickly and browns it through Maillard reactions. If the fat is not hot enough, the coating absorbs oil and turns greasy and pale.

“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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