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Fkied Veal Cutlets

Fried veal cutlets served with a butter‑flour gravy.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Milk and butter are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 81,283 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓

Fkied Veal Cutlets

Ingredients

Directions

Prepare

  1. Combine milk, egg, and enough flour to make a batter.

  2. Heat sweet lard in a pan.

Fry the cutlets

  1. Fry the veal cutlets in the lard until browned.

  2. Dip the browned veal cutlets in butter.

  3. Fry the butter-dipped veal cutlets until golden.

  4. Remove the veal cutlets from the pan.

Make the gravy and serve

  1. Add a little butter to the pan.

  2. Mix flour paste into the gravy.

  3. Season the gravy with salt and pepper.

  4. Bring the gravy to a boil.

  5. Pour the gravy over the veal cutlets before serving.

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. Milk + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

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

    Shared aroma: isobutyraldehyde (malty, green).

  3. Milk + flourtop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Egg + flourtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

    Shared aroma: decanal (soap, orange peel).

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

Eggs
Binds the milk and flour into a batter that coats the cutlets.
Flour
Forms the batter coating and thickens the gravy.
Milk
Loosens the batter so it coats the veal evenly.
Butter
Adds fat and flavour for frying and for the gravy.

The step that matters

Frying the butter-dipped cutlets until golden. Browning develops flavour and colour through the Maillard reaction. Too little heat leaves the coating pale and greasy, while too much heat can scorch it 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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