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Breaded Veal Cutlets and French Fried Potatoes

Breaded veal cutlets served with French fried potatoes.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 11 ingredients
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Why it works: Onion and tomato are a kitchen classic. They rank in the top 8% of all ingredient pairs, and cooks put them together in 20,633 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

Breaded Veal Cutlets and French Fried Potatoes

Ingredients

Directions

Poach the veal

  1. Wipe the veal slices.

  2. Cover them with boiling water.

  3. Add bay leaf, peppercorns, salt, and onion.

  4. Cook until tender.

  5. Remove the meat.

  6. Discard skin and bone.

  7. Cut into serving pieces.

  8. Fasten small pieces together with a toothpick if desired.

Bread and fry

  1. Place fine crumbs on a board or large plate.

  2. Break the egg into a bowl.

  3. Add water to the egg.

  4. Beat slightly.

  5. Season the cutlet with salt and pepper.

  6. Dip in crumbs.

  7. Dip in egg.

  8. Dip back in crumbs.

  9. Fry in smoking hot fat until light brown.

  10. Drain on soft paper.

  11. Serve with Tomato or Bechamel Sauce.

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 + tomatotop 8% of all pairs
    Smell alikemoderate
    Cooked together20,633 recipes

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

  2. Bread + tomatotop 10% of all pairs
    Smell alikemoderate
    Cooked together1,013 recipes

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

  3. Bread + eggtop 13% of all pairs
    Smell alikemoderate
    Cooked together22,662 recipes

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

  4. Onion + breadtop 15% of all pairs
    Smell alikemoderate
    Cooked together8,676 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  5. Veal + breadtop 17% of all pairs
    Smell alikelow
    Cooked together3,056 recipes

    Shared aroma: cis-3-hexenol (green, grassy).

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

What each ingredient does

Veal
Provides the main meat, which becomes tender when gently simmered in water.
Egg
Binds the crumb coating so it adheres to the veal during frying.
Bread crumbs
Form a crisp, golden crust when fried in hot fat.

The step that matters

Frying in smoking hot fat. If the fat is not hot enough, the crumbs absorb oil and turn greasy instead of crisping. Hot fat seals the coating quickly, so it browns lightly while the cutlet stays moist inside.

Swap the onion

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

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

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

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