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Veal Cutlets

Veal cutlets coated in breadcrumbs and herbs, fried and served with brown gravy.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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Why it works: Parsley and thyme match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 9,057 recipes. Both carry cuminaldehyde, which smells Spicy, cumin. The science ↓

Veal Cutlets

Ingredients

Directions

Prepare

  1. Cut the veal into cutlets the size of a dollar.

  2. Mix the bread crumbs, parsley, thyme, nutmeg, pepper, and salt in a bowl.

  3. Beat the yolks of the eggs on a plate.

  4. Dip the cutlets in the beaten eggs, then roll them in the crumb mixture.

Cook and serve

  1. Fry the cutlets in butter until they are light brown.

  2. Serve with a little brown 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. Parsley + thymetop 1% of all pairs
    Smell alikestrong
    Cooked together9,057 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

  2. Parsley + peppertop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  3. Parsley + nutmegtop 3% of all pairs
    Smell alikestrong
    Cooked together5,062 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  4. Thyme + nutmegtop 3% of all pairs
    Smell alikestrong
    Cooked together1,907 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  5. Thyme + peppertop 4% of all pairs
    Smell alikemoderate
    Cooked together11,585 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

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

What each ingredient does

Veal cutlets
Lean meat that becomes tender and juicy when cooked briefly in butter.
Eggs
Egg yolk binds the crumb coating to the cutlets so it adheres during frying.
Fine bread crumbs
Form a crisp, golden coating that browns when fried in butter.
Butter
Fat that conducts heat for even frying and adds richness and browning.

The step that matters

Fry the cutlets in butter until they are light brown. Frying over heat that is too high can scorch the crumb coating before the veal cooks through, while too low a heat leaves the coating greasy and pale. Moderate heat gives even browning and a crisp crust.

Swap the thyme

How well each one fits the dish's main ingredients (veal, bread, parsley, nutmeg, pepper, egg, butter):

  1. Marjoramfits about as well
  2. Sagefits about as well
  3. Thymethe original
  4. Tarragonfits about as well

Fit is the average pairing score against veal, bread, parsley, nutmeg, pepper, egg, butter. 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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