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Veal Cutlet

A veal cutlet pan‑fried with a browned flour gravy.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Flour and butter are a kitchen classic. They rank in the top 12% of all ingredient pairs, and cooks put them together in 124,287 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Veal Cutlet

Ingredients

Directions

Prepare the cutlet

  1. Wash the veal cutlet in cold water and dry it off.

  2. Cut the outside skin to prevent curling, then pound both sides.

  3. Season the cutlet with salt and pepper.

  4. Dredge the upper side with flour.

Cook

  1. Heat a frying pan with butter and lard until hot.

  2. Place the cutlet in the pan, flour side down.

  3. Season the other side.

  4. Cover the pan and cook slowly for 20 minutes.

  5. Turn the cutlet and cook for another 20 minutes.

Make the gravy and serve

  1. Transfer the cutlet to a warm chafing dish.

  2. In the pan, add browned flour and hot water to the gravy.

  3. Boil for a few minutes, stirring well.

  4. Pour the gravy over the cutlet.

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

    Shared aroma: isobutyraldehyde (malty, green).

  2. Pepper + flourtop 19% of all pairs
    Smell alikemoderate
    Cooked together50,459 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Veal + peppertop 19% of all pairs
    Smell alikemoderate
    Cooked together10,049 recipes

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

  4. Pepper + buttertop 21% of all pairs
    Smell alikemoderate
    Cooked together85,593 recipes

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

  5. Veal + buttertop 23% of all pairs
    Smell alikemoderate
    Cooked together9,381 recipes

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

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 cutlet
Is the main protein; pounding and cutting the skin keep it flat and tender while cooking.
Flour
Dredged on the upper side, it helps form a light crust and thickens the gravy.
Browned flour
Adds toasty color and flavor to the gravy and helps it thicken.
Butter
Adds richness and browning to the pan-fried surface.
Lard
Raises the cooking fat's heat tolerance, helping the cutlet brown without burning.

The step that matters

Cook slowly under cover. Low, covered heat cooks the thick cutlet through gently, keeping it moist; too much heat would brown the outside before the center is done.

“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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