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Veal Cutlets, Curried

Veal cutlets coated in curry-seasoned breadcrumbs, fried and served with a curry sauce made from onions, apple, rice, and stock.

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 ↓

Veal Cutlets, Curried

Ingredients

Directions

Prepare the veal

  1. Remove skin, bone, gristle, and fat from the veal squares.

  2. Beat the veal well, then dip each piece into the beaten eggs and then into the seasoned bread crumbs.

Cook the cutlets

  1. Fry the cutlets in a little butter over low heat, turning to cook evenly for 12 to 14 minutes.

Make the curry sauce

  1. For the curry sauce, steam the sliced onions in butter until soft but not colored.

  2. Add the minced apple and cook until tender.

  3. Pass the mixture through a sieve, then mix the pulp with ground rice, curry paste, and stock.

  4. Simmer the sauce for 20 minutes and season to taste.

Serve

  1. Serve the cutlets hot with the curry sauce poured around them.

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. Onion + ricetop 9% of all pairs
    Smell alikemoderate
    Cooked together10,433 recipes

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

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

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

  4. Rice + peppertop 12% of all pairs
    Smell alikemoderate
    Cooked together8,379 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  5. Bread + ricetop 13% of all pairs
    Smell alikemoderate
    Cooked together1,259 recipes

    Shared aroma: 2-acetyl-1-pyrroline (popcorn, roasted).

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

What each ingredient does

Veal fillet
Forms the tender main protein that is coated and fried.
Eggs
Bind the bread crumbs to the veal so the coating adheres during frying.
Bread crumbs
Form a crisp, browned coating on the cutlets as they fry.
Onions
Soften into a sweet base that gives the sauce body and flavor.
Sour apple
Adds acidity and body to the sauce as it cooks down and is sieved.
Ground rice
Thickens the sieved sauce so it coats the cutlets.

The step that matters

Steam the onions in butter until soft but not colored. Cooking onions gently keeps them sweet and mild; browning them would make the sauce bitter and change its pale, delicate color.

Swap the apple

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

  1. Lemonfits better
  2. Coconutfits better
  3. Avocadofits better
  4. Applethe original

Fit is the average pairing score against veal, egg, bread, butter, onion, rice, 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.

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