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Veal Cutlets and Bacon

Veal cutlets coated in breadcrumbs, parsley, and herbs, fried and served with a lemon gravy and bacon garnish.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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Why it works: Parsley and lemon 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 and Bacon

Ingredients

Directions

The book gives no cooking times; the times in the steps were added in transcription, so check for doneness rather than trusting the clock.

Prepare

  1. Trim the veal cutlets neatly.

  2. Beat the eggs.

  3. Dip the cutlets in the beaten eggs.

  4. Coat the cutlets with bread crumbs mixed with parsley and dried herbs.

Fry and serve

  1. Fry the cutlets in hot fat slowly for about 30 minutes.

  2. Place the cooked cutlets on a hot dish.

  3. Make a rich gravy in the frying pan.

  4. Add a squeeze of lemon to the gravy.

  5. Pour the gravy over the cutlets.

  6. Fry the bacon rolls in another pan.

  7. Arrange the bacon rolls around the dish with cut lemon slices.

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. Parsley + lemontop 1% of all pairs
    Smell alikestrong
    Cooked together14,037 recipes

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

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

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

  3. Bread + parsleytop 15% of all pairs
    Smell alikemoderate
    Cooked together8,588 recipes

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

  4. Veal + lemontop 17% of all pairs
    Smell alikelow
    Cooked together4,580 recipes

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

  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 cutlets
Form the main body of the dish, cooking to a tender interior under a crisp coating.
Eggs
Bind the bread crumb coating so it adheres to the cutlets.
Bread crumbs
Form a crisp, golden coating when fried in hot fat.
Lemon
Adds acidity that brightens the rich gravy.

The step that matters

Fry the cutlets in hot fat slowly for about 30 minutes. Slow frying over moderate heat lets the thick cutlets cook through before the bread crumb coating over-browns and burns. Fat that is hot enough gives a crisp crust without greasiness.

“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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