Skip to main content
Main

Veal Cutlets

Veal cutlets sautéed in pork or beef drippings, served with sauce or gravy.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 11 ingredients
Jump to recipe ↓

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. Dredge the cutlets with coarse sea salt and black pepper.

  2. Dip the cutlets in fine cracker crumbs, then in beaten egg, and again in the crumbs.

Cook and serve

  1. Sauté in hot fat from salt pork or beef drippings until browned on both sides.

  2. To make gravy, add 1 tablespoon of flour to the fat, then stir in 1 cup of stock, and season with salt, pepper, and 1 teaspoon of lemon juice.

  3. Place on a hot platter and serve with tomato sauce, Bernaise sauce, or gravy.

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. Veal + porktop 11% of all pairs
    Smell alikemoderate
    Cooked together4,930 recipes

    Shared aroma: 4-heptenal (creamy, biscuit).

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

    Shared aroma: isobutyraldehyde (malty, green).

  4. Pork + buttertop 13% of all pairs
    Smell alikemoderate
    Cooked together13,933 recipes

    Shared aroma: 2-furfurylthiol (coffee, roasted).

  5. Butter + saucetop 15% of all pairs
    Smell alikelow
    Cooked together15,338 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

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

Eggs
Beaten egg helps the cracker crumbs adhere to the cutlets as a coating.
Fine cracker crumbs
Form a crisp, browned crust that protects the veal during frying.
Flour
Thickens the pan fat and stock into a smooth gravy.
Salt pork or beef drippings
Fat for frying that browns the crumb coating and adds savory flavor.

The step that matters

Sautéing in hot fat until browned on both sides. If the fat is not hot enough, the crumb coating absorbs oil and turns greasy instead of crisp, and the coating may fall off the cutlets.

“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.

More veal cutlets recipes

Breaded 34Fried 28Broiled 19Cracker-Crusted 8in Cream Sauce 6with Potatoes 6 See all 232 →

You might also like

Lemon SauceLemon Sauce236 recipesPork CakePork Cake107 recipesRoast PorkRoast Pork82 recipesVeal PattiesVeal Patties50 recipes