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Fried Veal Cutlets with Cream Gravy

Fried veal cutlets served with a cream gravy.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Butter and cream are a kitchen classic. They rank in the top 8% of all ingredient pairs, and cooks put them together in 41,516 recipes. Both carry delta-dodecalactone, which smells sweet, creamy. The science ↓

Fried Veal Cutlets with Cream Gravy

Ingredients

Directions

Prepare the cutlets

  1. Cut the veal into small round pieces.

  2. Dip each piece into flour mixed with salt and pepper.

Fry and make the gravy

  1. Heat butter in a frying pan.

  2. Fry the cutlets slowly until brown and tender, then remove them from the pan.

  3. Pour the cream into the pan, let it just boil, then strain it over the meat.

Serve

  1. Serve hot.

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. Butter + creamtop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

  2. Flour + buttertop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Flour + peppertop 19% of all pairs
    Smell alikemoderate
    Cooked together50,459 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

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

  5. Flour + creamtop 20% of all pairs
    Smell alikemoderate
    Cooked together30,481 recipes

    Shared aroma: acetaldehyde (pungent, ethereal).

Flour and butter barely smell alike, yet cooks put them together in 124,287 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
Lean meat that becomes tender when fried slowly, forming the body of the dish.
All-purpose flour
Coats the veal so it browns in the pan and helps thicken the drippings.
Butter
Fat for frying that adds richness and helps the cutlets brown.
Heavy cream
Forms the gravy, adding richness and a smooth, velvety texture when reduced.

The step that matters

Fry the cutlets slowly until brown and tender. Frying over too high a heat browns the outside before the veal cooks through, leaving it tough. Slow frying cooks the meat evenly and lets the flour coating brown gently.

“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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