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Veal Cutlets and Chops

Veal cutlets and chops are seasoned, breaded, and fried or sautéed, served with butter, lemon juice, or tomato sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 17 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 and Chops

Ingredients

Directions

Prepare the cutlets

  1. Season veal cutlets with salt and pepper.

  2. Dip cutlets in beaten egg.

  3. Coat cutlets with salted and peppered cracker crumbs.

Fry the cutlets

  1. Heat deep fat until hissing hot.

  2. Cook cutlets slowly until done.

  3. Cook slices of ham or salt pork in a frying pan until crisp, then remove them from the pan.

  4. Add veal to the pan.

  5. Turn veal when browned on one side.

  6. Serve cutlets on a hot dish.

  7. Drizzle with butter and lemon juice.

  8. Serve dry with tomato sauce on the side.

Make the sauce and steaks

  1. Cut veal steaks ½ inch thick.

  2. Broil steaks slowly, turning often.

  3. Fry onions in butter.

  4. Add tomatoes, parsley, and stock to the pan.

  5. Simmer sauce for 30 minutes, then strain it.

  6. Thicken sauce with browned flour.

  7. Let steaks rest in the sauce for 5 minutes before serving.

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. Pepper + tomatotop 7% of all pairs
    Smell alikemoderate
    Cooked together17,923 recipes

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

  3. Lemon + tomatotop 11% of all pairs
    Smell alikemoderate
    Cooked together4,592 recipes

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

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

    Shared aroma: ethanol (alcoholic, ethereal).

  5. Tomato + saucetop 15% of all pairs
    Smell alikelow
    Cooked together5,469 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

Butter and sauce barely smell alike, yet cooks put them together in 15,338 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
Main protein that cooks through and forms the body of the dish.
Egg
Binds the cracker crumbs to the veal so the coating stays on during frying.
Cracker crumbs
Form a crisp, browned coating that seals in moisture during frying.
Butter
Adds richness and helps the onions and finished cutlets brown and taste rounded.
Stewed tomatoes
Add acidity and sweetness that balance the richness of the sauce.
Browned flour
Thickens the sauce and adds a toasty, nutty flavor.

The step that matters

Heat the deep fat until hissing hot before adding the cutlets. Hot fat sets the egg and crumb coating quickly, so it crisps and browns instead of absorbing grease and turning soggy. Cooking slowly after that lets the veal cook through.

Swap the tomato

How well each one fits the dish's main ingredients (veal, pepper, egg, ham, butter, lemon, sauce):

  1. Asparagusfits better
  2. Capsicumfits better
  3. Shallotfits better
  4. Tomatothe original

Fit is the average pairing score against veal, pepper, egg, ham, butter, lemon, sauce. 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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