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Veal Cutlets with Cream

Veal cutlets sautéed in butter and finished in a cream sauce with optional mushrooms.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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Why it works: Butter and mushroom are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 12,525 recipes. Both carry trans-2-decenal, which smells waxy, orange. The science ↓

Veal Cutlets with Cream

Ingredients

Directions

Prepare the cutlets

  1. Divide the cutlets into sections.

  2. Dip the cutlets in cream, then sprinkle with flour, salt, and pepper.

Brown and make the sauce

  1. Sauté in hot butter until well browned on both sides.

  2. Remove to a hot platter.

  3. In the frying pan, add 1 tablespoon of flour to the remaining fat and cream.

  4. Stir in 1 cup of cream and cook for five minutes.

Finish the sauce

  1. Season to taste and add fresh mushrooms, if using.

  2. Allow the mushrooms to cook in the sauce for five minutes.

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

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

  2. Cream + buttertop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

  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
Provide the main meat, which browns in butter to develop flavour and a crisp surface.
Flour
Coats the cutlets for browning and thickens the cream into a smooth sauce.
Cream
Forms the body of the sauce and gives it a rich, smooth texture.
Butter
Fat for frying that browns the cutlets and adds rich flavour.
Fresh mushrooms
Add earthy flavour and a tender texture to the sauce.

The step that matters

Brown the cutlets well on both sides. Deep browning in hot butter creates the Maillard reaction, which builds the savoury flavour of the meat and the pan drippings used for the sauce. Pale, under-browned cutlets give a flat taste and a weaker base for the 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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