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Veal Cutlets

Veal cutlets fried and served with a gravy made from flour, butter, and stock.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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Why it works: Pepper and lemon match in chemistry and in kitchens. They rank in the top 3% of all ingredient pairs, and cooks put them together in 27,047 recipes. Both carry trans-2-nonenal, which smells cardboard, fatty. The science ↓

Veal Cutlets

Ingredients

Directions

Prepare the cutlets

  1. Trim veal cutlets into proper shape and beat them with a rolling pin until the fibers are broken.

  2. Dust the cutlets with flour to prevent gravy escape.

  3. Fry the cutlets in a pan over medium heat for 12 to 15 minutes until amber brown and cooked through.

  4. Transfer cutlets to a hot dish and pour off excess fat from the pan.

Make the sauce

  1. Add a slice of butter to the pan and melt it.

  2. Stir in 2 teaspoons of flour and cook until well colored.

  3. Gradually add 1 cup of gravy or boiling water, then season with salt, pepper, and lemon juice.

  4. Bring the sauce to a boil and pour it over the cutlets.

Serve

  1. Serve with fried forcemeat balls or garnished with rashers of ham or bacon, if desired.

  2. Add a bit of glaze or jelly from roast meat and mushroom powder for extra flavor, if available.

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. Pepper + lemontop 3% of all pairs
    Smell alikestrong
    Cooked together27,047 recipes

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

  2. Butter + mushroomtop 7% of all pairs
    Smell alikemoderate
    Cooked together12,525 recipes

    Shared aroma: trans-2-decenal (waxy, orange).

  3. Pepper + mushroomtop 11% of all pairs
    Smell alikemoderate
    Cooked together13,580 recipes

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

  4. Flour + buttertop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Veal + mushroomtop 14% of all pairs
    Smell alikemoderate
    Cooked together2,446 recipes

    Shared aroma: 2,4-nonadienal (fatty, green).

Flour and butter barely smell alike, yet cooks put them together in 124,287 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 cutlets
Beating breaks the fibers so the meat stays tender, and frying browns it.
Flour
Dusting seals the cutlet surface and cooked flour thickens the sauce.
Butter
Melted butter carries the flour into the pan and adds richness to the sauce.
Gravy or boiling water
Liquid that dissolves the browned pan bits and forms the thin sauce.

The step that matters

Stir in the flour and cook until well colored. Cooking flour in fat until it browns removes its raw taste and gives the sauce color and body. Adding liquid too early leaves lumps and a pale, pasty sauce.

“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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