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Veal Cutlets

Veal cutlets coated in egg, breadcrumbs, and herbs, then broiled.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Bread and butter are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 27,232 recipes. Both carry delta-decalactone, which smells sweet, creamy. The science ↓

Veal Cutlets

Ingredients

Directions

Prepare the cutlets

  1. Cut the veal cutlets to about ¾ inch thick and flatten them.

  2. Brush the cutlets with the egg yolk.

  3. Dip the cutlets into bread crumbs and minced herbs, seasoning with salt, pepper, and nutmeg.

Cook and serve

  1. Wrap each cutlet in a piece of buttered paper.

  2. Broil the cutlets until cooked through.

  3. Serve with melted butter or 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. Bread + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

    Shared aroma: delta-decalactone (sweet, creamy).

  2. Pepper + nutmegtop 7% of all pairs
    Smell alikestrong
    Cooked together13,015 recipes

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

  3. Egg + breadtop 13% of all pairs
    Smell alikemoderate
    Cooked together22,662 recipes

    Shared aroma: (e)-2-octenal (fatty, green).

  4. Bread + nutmegtop 14% of all pairs
    Smell alikemoderate
    Cooked together5,997 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

  5. Nutmeg + buttertop 16% of all pairs
    Smell alikemoderate
    Cooked together24,377 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

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

What each ingredient does

Veal cutlets
Provide the main meat, which cooks tender when thinned to an even thickness.
Egg yolk
Acts as a binder so the bread crumb coating sticks to the cutlets.
Bread crumbs
Form a crisp, golden coating that protects the meat during broiling.
Savory herbs
Add aroma and savory flavor to the crumb coating.

The step that matters

Wrapping in buttered paper. The buttered paper shields the cutlets from direct heat so the meat cooks through without drying or scorching before the coating is set. Each cutlet should be fully enclosed so the butter stays in contact with the meat.

Swap the nutmeg

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

  1. Parsleyfits better
  2. Nutmegthe original
  3. Sagefits about as well
  4. Tarragonfits about as well

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

More veal cutlets recipes

Breaded 34Fried 28Broiled 19Cracker-Crusted 8in Cream Sauce 6with Potatoes 6 See all 232 →

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