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Veal Cutlets

Veal cutlets coated with breadcrumbs, bacon, and lemon rind, fried and served with sauce and vegetables.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 11 ingredients
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Why it works: Lemon and parsley match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 14,037 recipes. Both carry beta-phellandrene, which smells minty, terpene. The science ↓

Veal Cutlets

Ingredients

Directions

Prepare

  1. Wipe the meat and cut it into rounds about ½ inch thick.

  2. Dip the rounds in a mixture of egg yolk, melted butter, parsley, seasoning, and lemon rind.

  3. Coat with egg and breadcrumbs.

Cook

  1. Fry in a sauté pan until golden.

  2. Roll up the bacon rashers and cook them.

Serve

  1. Serve the cutlets on a ring of mashed potatoes with a roll of bacon on each cutlet.

  2. Place peas or suitable vegetables in the center and pour the sauce around.

  3. Garnish with bacon.

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 + parsleytop 1% of all pairs
    Smell alikestrong
    Cooked together14,037 recipes

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

  2. Parsley + tomatotop 8% of all pairs
    Smell alikemoderate
    Cooked together5,398 recipes

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

  3. Lemon + tomatotop 11% of all pairs
    Smell alikemoderate
    Cooked together4,592 recipes

    Shared aroma: 3-hexenal (apple, fruity).

  4. Butter + parsleytop 15% of all pairs
    Smell alikemoderate
    Cooked together28,563 recipes

    Shared aroma: trans-2-hexenal (green, leafy).

  5. Lemon + buttertop 16% of all pairs
    Smell alikemoderate
    Cooked together41,227 recipes

    Shared aroma: 3-hexenal (apple, fruity).

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

What each ingredient does

Veal cutlet
Forms the main body of the dish, cut into rounds for even cooking.
Egg yolk
Binds the coating mixture and adds richness to the dip.
Egg
Helps the breadcrumbs adhere and forms a coating that browns when fried.
Breadcrumbs
Forms a crisp golden crust during frying.
Butter
Adds fat and flavor to the dip and helps the coating brown.
Bacon rashers
Add salty, savory fat and flavor to the rolls and garnish.

The step that matters

Fry in a sauté pan until golden. Breadcrumb coatings brown quickly through the Maillard reaction, so heat that is too high scorches the crust before the veal cooks through, while low heat leaves it greasy and pale.

Swap the tomato

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

  1. Shallotfits better
  2. Leekfits better
  3. Chivefits better
  4. Tomatothe original

Fit is the average pairing score against veal, lemon, butter, egg, parsley. 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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