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Veal Cutlets Breaded

Breaded veal cutlets fried in dripping and served with gravy or butter.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Egg and butter are a kitchen classic. They rank in the top 17% of all ingredient pairs, and cooks put them together in 118,967 recipes. Both carry decanal, which smells soap, orange peel. The science ↓

Veal Cutlets Breaded

Oven, in the book's wordsA good oven

Ingredients

Directions

Prepare

  1. Cut veal into nice sized pieces.

  2. Dip the pieces in egg.

  3. Roll in breadcrumbs.

Cook and serve

  1. Fry on both sides in a little dripping.

  2. Serve with brown gravy, maitre d'hotel butter, or cream gravy.

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

    Shared aroma: decanal (soap, orange peel).

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

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

  3. Veal + eggtop 28% of all pairs
    Smell alikelow
    Cooked together6,845 recipes

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

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

What each ingredient does

Veal cutlets
Forms the main body of the dish, cooking through to tender meat when fried.
Egg
Acts as a binder so the breadcrumbs stick to the veal during frying.
Breadcrumbs
Form a crisp, golden coating that browns when fried.
Dripping
Conducts heat for frying and adds richness and browning to the coating.

The step that matters

Frying on both sides in dripping. Fat must be hot enough to crisp the breadcrumb coating quickly; if it is too cool, the coating absorbs grease and turns soggy, and if too hot it burns before the veal cooks through.

“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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