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Veal Cutlets for the Aged

Veal cutlets seasoned with salt, pepper, parsley, beaten, coated in egg and breadcrumbs, then fried in lard.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Pepper and parsley match in chemistry and in kitchens. They rank in the top 2% of all ingredient pairs, and cooks put them together in 34,122 recipes. Both carry 4'-methylacetophenone, which smells bitter almond. The science ↓

Veal Cutlets for the Aged

Ingredients

Directions

Prepare the veal

  1. Cut the veal into eight pieces.

  2. Season with salt, pepper, and parsley.

  3. Using the back of a knife, beat each piece until nearly in a pulp.

  4. Shape the pieces into cutlets.

Bread and fry

  1. Dip each cutlet in egg and then coat with breadcrumbs.

  2. Heat lard in a frying pan until very hot.

  3. Fry the cutlets until they are a nice color.

  4. Serve plain.

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 + parsleytop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

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

  2. Veal + parsleytop 17% of all pairs
    Smell alikelow
    Cooked together4,766 recipes

    Shared aroma: 2,4-decadienal (seaweed).

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

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

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

What each ingredient does

Veal
Beating breaks down the meat so the cutlets cook tender and flat.
Lard
Fat conducts heat into the cutlets, promoting even browning and a crisp, golden crust.

The step that matters

Heat the lard until very hot before frying. Hot fat sears the breaded coating quickly, forming a crisp, browned crust before the thin cutlet overcooks. Lard added to a cool pan soaks in and produces greasy, pale cutlets.

Swap the parsley

How well each one fits the dish's main ingredients (veal, pepper):

  1. Sagefits about as well
  2. Parsleythe original
  3. Marjoramfits about as well
  4. Celeryfits less well

Fit is the average pairing score against veal, pepper. 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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