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Veal Cutlet

A veal cutlet coated in cracker crumbs, fried, and topped with a butter‑flour sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Pepper and lemon match in chemistry and in kitchens. They rank in the top 3% of all ingredient pairs, and cooks put them together in 27,047 recipes. Both carry trans-2-nonenal, which smells cardboard, fatty. The science ↓

Veal Cutlet

Ingredients

Directions

Prepare the veal

  1. Pound the veal cutlet until it becomes tender, keeping it thick and in shape by pushing it together.

  2. Cut the edges every half-inch to prevent curling.

  3. Roll the cutlet in fine cracker crumbs.

Cook and serve

  1. Heat 2 tablespoons of butter in a skillet and add the cutlet.

  2. Fry rapidly for 1 minute, then add more butter on top.

  3. Move to a cooler part of the stove and cook each side for 20 minutes until browned.

  4. Place the cutlet on a heated platter and season with salt and pepper.

  5. In the same pan, add 1 teaspoon of flour, stir, and pour in ½ cup of boiling water.

  6. Cook the mixture, add salt, and pour over the cutlet.

  7. Garnish with lemon slices and serve.

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 + lemontop 3% of all pairs
    Smell alikestrong
    Cooked together27,047 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  2. Butter + flourtop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Butter + lemontop 16% of all pairs
    Smell alikemoderate
    Cooked together41,227 recipes

    Shared aroma: 3-hexenal (apple, fruity).

  4. Veal + lemontop 17% of all pairs
    Smell alikelow
    Cooked together4,580 recipes

    Shared aroma: 3-hexenal (apple, fruity).

  5. Flour + lemontop 17% of all pairs
    Smell alikemoderate
    Cooked together30,404 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Butter and flour 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 cutlet
Pounding tenderizes the meat, and the cutlet is the main protein that browns and cooks through.
Cracker crumbs
Form a crisp, browned coating that seals in juices during frying.
Butter
Conducts heat for frying and adds richness and browning to the crust.
Flour
Thickens the pan drippings with boiling water into a simple gravy.

The step that matters

Fry rapidly, then move to a cooler part of the stove. A quick hot sear sets the crumb coating and browns the surface, while lower heat afterward lets the thick cutlet cook through without burning the crumbs.

“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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