Why it works: Veal and lemon are a kitchen classic. They rank in the top 17% of all ingredient pairs, and cooks put them together in 4,580 recipes. Both carry 3-hexenal, which smells apple, fruity. The science ↓
Veal Cutlets
Ingredients
Directions
Prepare
Cut neat cutlets from the leg of veal.
Dip each cutlet in beaten egg, then coat with breadcrumbs.
Fry and serve
Fry the cutlets in boiling lard until golden brown.
Serve on an entree dish with alternate slices of fried bacon.
Reduce Brown Sauce (No. 35) to half-glaze and add a squeeze of lemon before serving.
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.
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Veal + lemontop 17% of all pairsSmell alikelowCooked together4,580 recipes
Shared aroma: 3-hexenal (apple, fruity).
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Egg + lemontop 19% of all pairsSmell alikelowCooked together44,316 recipes
Shared aroma: (e,e)-2,4-decadienal (fatty, deep fried).
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Veal + saucetop 27% of all pairsSmell alikelowCooked together2,072 recipes
Shared aroma: decanoic acid (soapy, waxy).
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Veal + eggtop 28% of all pairsSmell alikelowCooked together6,845 recipes
Shared aroma: 2-nonenal (fatty, green).
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Sauce + lemontop 30% of all pairsSmell alikelowCooked together6,598 recipes
Shared aroma: ethanol (alcoholic, ethereal).
Egg and lemon barely smell alike, yet cooks put them together in 44,316 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
- Leg of veal
- Forms the main body of the dish as the cutlets that are fried.
- Egg
- Binds the breadcrumbs to the veal so the coating stays on during frying.
- Breadcrumbs
- Form a crisp, golden coating that browns when fried.
- Boiling lard
- Conducts heat quickly to brown and crisp the breaded coating.
The step that matters
Frying the breaded cutlets. Lard must be hot enough to brown the coating quickly. If it is too cool, the breadcrumbs absorb fat and turn greasy 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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