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To Fry Veal Cutlets or Lame Chops

Fried veal cutlets coated in egg and breadcrumbs, served with a butter‑flour gravy.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 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 ↓

To Fry Veal Cutlets or Lame Chops

Ingredients

Directions

Coat the cutlets

  1. Beat the egg and coat each side of the cutlets with it.

  2. Dip the egg-coated cutlets in bread crumbs.

Fry the cutlets

  1. Melt a little dripping or lard in a pan over medium heat.

  2. Fry the cutlets slowly until they are a light brown on both sides.

Make the gravy and serve

  1. For gravy, mix water and flour in a pan, add a lump of butter, salt, pepper, and herbs.

  2. Boil the gravy and pour it over the cutlets before 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. Bread + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

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

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

    Shared aroma: isobutyraldehyde (malty, green).

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

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

  4. Egg + flourtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Bread + peppertop 16% of all pairs
    Smell alikemoderate
    Cooked together20,964 recipes

    Shared aroma: 2-nonenal (fatty, 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 cutlets
Provide the meat that is coated, fried and served as the main dish.
Egg
Binds the bread crumbs to the cutlets so the coating adheres during frying.
Bread crumbs
Form a crisp, browned coating that protects the meat as it fries.
Flour
Thickens the water and butter into a smooth gravy.
Butter
Adds richness and flavour to the gravy.

The step that matters

Fry the cutlets slowly until light brown on both sides. Medium heat lets the cutlets cook through while the bread crumb coating browns gradually. Too high a heat would scorch the crumbs before the meat is cooked inside.

“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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