Skip to main content
Main

Home Recipe for Veal Cutlets

Veal cutlets are thin slices of veal cooked with bay leaf, peppercorns, salt, onion, beaten egg, and fried.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
Jump to recipe ↓

Why it works: Onion and pepper are a kitchen classic. They rank in the top 11% of all ingredient pairs, and cooks put them together in 68,474 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

Home Recipe for Veal Cutlets

Ingredients

Directions

Poach the veal

  1. Combine veal slices, bay leaf, peppercorns, coarse sea salt, and onion in a pan.

  2. Cook over medium heat until the veal is browned.

  3. Remove from heat and let the veal cool slightly.

Coat and fry

  1. Dip each slice in the beaten egg.

  2. Season each slice with salt and pepper.

  3. Fry in hot oil until golden brown on both sides.

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. Onion + peppertop 11% of all pairs
    Smell alikemoderate
    Cooked together68,474 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  2. Veal + oniontop 17% of all pairs
    Smell alikelow
    Cooked together6,841 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).

  4. Veal + eggtop 28% of all pairs
    Smell alikelow
    Cooked together6,845 recipes

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

  5. Egg + peppertop 33% of all pairs
    Smell alikelow
    Cooked together50,580 recipes

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

Egg and pepper barely smell alike, yet cooks put them together in 50,580 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
Is the main protein; cut thin so it cooks through and turns tender.
Egg
Binds the coating so it adheres to the veal and fries to a golden crust.

The step that matters

Fry in hot oil until golden brown on both sides. If the oil is not hot enough, the coating absorbs oil and turns greasy instead of crisping. Browning comes from the Maillard reaction at the surface, which needs sufficient heat.

Swap the onion

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

  1. Capsicumfits better
  2. Asparagusfits better
  3. Spinachfits better
  4. Onionthe original

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

More veal cutlets recipes

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

You might also like

Veal PattiesVeal Patties50 recipesBeef, Mutton, or Veal BrothBeef, Mutton, or Veal Broth6 recipesTomato SoupTomato Soup526 recipesBrown BreadBrown Bread461 recipes