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Veal Cutlets

Sliced veal cutlets fried with butter or lard, flavored with lemon peel, herbs, nutmeg, pepper, sea salt, gravy, cream, and bacon.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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Why it works: Lemon and pepper 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 Cutlets

Ingredients

Directions

Prepare and fry

  1. Cut neat slices from a leg or fillet of veal and beat them lightly.

  2. Fry the slices in butter or lard until they are a tight brown.

  3. Mix grated lemon peel, chopped sweet herbs, nutmeg, pepper, and coarse sea salt.

  4. Add the mixture to the frying pan with the cutlets.

  5. Add a bit of lard or butter until the cutlets are brown.

Finish and serve

  1. Pour in ½ pint of good gravy and ⅓ cup of cream.

  2. Fry some slices of bacon and place them around the dish when 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. Lemon + peppertop 3% of all pairs
    Smell alikestrong
    Cooked together27,047 recipes

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

  2. Lemon + nutmegtop 5% of all pairs
    Smell alikestrong
    Cooked together11,318 recipes

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

  3. Nutmeg + peppertop 7% of all pairs
    Smell alikestrong
    Cooked together13,015 recipes

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

  4. Butter + creamtop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

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

  5. Nutmeg + creamtop 13% of all pairs
    Smell alikemoderate
    Cooked together7,920 recipes

    Shared aroma: acetic acid (sour, vinegar).

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

What each ingredient does

Veal leg or fillet
Lean meat that becomes tender when lightly beaten and fried briefly, forming the base of the dish.
Butter or lard
Fat that conducts heat for frying, helping the cutlets develop a brown crust and adding richness.
Grated lemon peel
Adds bright aromatic oils that lift the rich flavour of the meat.
Cream
Adds richness and body to the sauce, softening its texture.
Good gravy
Supplies savoury liquid that moistens the cutlets and forms the sauce.

The step that matters

Browning the cutlets. Frying in hot fat until well browned develops flavour through the Maillard reaction. If the pan is crowded or not hot enough, the meat steams and turns grey instead of browning.

“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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