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Breaded Veal Cutlets

Breaded veal cutlets served with white sauce or optional chestnut sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Pepper and chestnut work together. They rank in the top 13% of all ingredient pairs, and cooks put them together in 826 recipes. Both carry ethyl octanoate, which smells fruity, wine. The science ↓

Breaded Veal Cutlets

Ingredients

Directions

Prepare the cutlets

  1. Trim the veal cutlets neatly and season with salt and pepper.

  2. Dip each cutlet in breadcrumbs, then in beaten egg, and again in breadcrumbs.

Cook and serve

  1. Fry the cutlets slowly until cooked through.

  2. Serve with tomato sauce or optional chestnut sauce.

Make the chestnut sauce

  1. For chestnut sauce, boil chestnuts, pass through a sieve, and mix with 1 pint of white sauce, seasoning to taste.

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 + chestnuttop 13% of all pairs
    Smell alikemoderate
    Cooked together826 recipes

    Shared aroma: ethyl octanoate (fruity, wine).

  2. Sauce + chestnuttop 18% of all pairs
    Smell alikemoderate
    Cooked together255 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  3. Veal + peppertop 19% of all pairs
    Smell alikemoderate
    Cooked together10,049 recipes

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

  4. Veal + chestnuttop 23% of all pairs
    Smell alikelow
    Cooked together175 recipes

    Shared aroma: guaiacol (smoky, sweet).

  5. Pepper + saucetop 27% of all pairs
    Smell alikelow
    Cooked together15,303 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

Pepper and sauce barely smell alike, yet cooks put them together in 15,303 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

Veal cutlets
Forms the main tender meat that the coating and frying surround.
Breadcrumbs
Form a crisp, browned coating on the outside of the cutlets when fried.
Egg
Binds the breadcrumbs to the cutlets so the coating adheres during frying.
Chestnuts
Give body and a mild, nutty flavour to the optional chestnut sauce.

The step that matters

Fry the cutlets slowly until cooked through. Slow frying lets the centre cook through before the breadcrumb coating over-browns or burns. Fast, hot frying can scorch the outside while the meat inside stays underdone.

Swap the chestnut

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

  1. Walnutfits about as well
  2. Chestnutthe original
  3. Beansfits about as well
  4. Peasfits about as well

Fit is the average pairing score against veal, egg, pepper, sauce. 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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