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Veal Cutlets, Sauted and Fried

Sautéed veal cutlets served with a lemon‑parsley gravy and ham slices.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 12 ingredients
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Why it works: Lemon and parsley match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 14,037 recipes. Both carry beta-phellandrene, which smells minty, terpene. The science ↓

Veal Cutlets, Sauted and Fried

Ingredients

Directions

Prepare the cutlets

  1. Cut veal into equal-sized pieces and beat them lightly with a knife.

  2. Season the cutlets with salt and pepper, then dip them in egg and coat with bread crumbs.

Fry the ham and cutlets

  1. In a sauté pan, heat lard and fry thin slices of ham until done; remove and keep warm.

  2. In the same fat, fry the cutlets slowly until cooked through.

  3. If there's more than 1 teaspoon of fat left, pour out the excess.

Make the gravy and serve

  1. Add flour to the pan, then gradually stir in hot water and cook for a few moments.

  2. Season the gravy with lemon juice, salt, and pepper, then strain it.

  3. Serve the cutlets in the center of a dish, pour the gravy over them, and arrange ham and lemon slices around.

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. Lemon + parsleytop 1% of all pairs
    Smell alikestrong
    Cooked together14,037 recipes

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

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

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

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

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

  4. Bread + hamtop 7% of all pairs
    Smell alikemoderate
    Cooked together2,536 recipes

    Shared aroma: 2-acetyl-1-pyrroline (popcorn, roasted).

  5. Flour + parsleytop 12% of all pairs
    Smell alikemoderate
    Cooked together16,675 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

What each ingredient does

Veal cutlets
Forms the main meat; beating them lightly tenderises the fibres and makes them cook evenly.
Egg
Acts as a glue so the bread crumbs adhere to the cutlets.
Bread crumbs
Forms a crisp, golden coating that browns when fried.
Lard
Conducts heat for frying and adds richness and browning to the coating.
Flour
Thickens the pan juices into a gravy when cooked briefly with the fat.
Thin slices of ham
Adds savoury, salty flavour as a side garnish served with the cutlets.

The step that matters

Frying the cutlets slowly. Slow frying over moderate heat cooks the veal through before the bread crumb coating burns. Too much heat browns the outside while the centre stays underdone.

“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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