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Veal Cutlets

Veal cutlets are breaded and fried, then stewed in a wine, lemon, and curry gravy thickened with butter and browned flour.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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Why it works: Bread and butter are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 27,232 recipes. Both carry delta-decalactone, which smells sweet, creamy. The science ↓

Veal Cutlets

Ingredients

Directions

Prepare

  1. Remove the bone from the veal and cut it into slices half an inch thick.

  2. Grate the bread crumbs and mix them with the beaten egg yolks.

  3. Spread the mixture on the veal and press it down with a knife or cake turner.

  4. Let the cutlets stand to dry.

Fry and stew

  1. Fry the cutlets in hot lard until light brown.

  2. Remove from the lard and stew in gravy seasoned with wine, lemon juice, and curry powder for 15 minutes.

  3. Thicken the gravy with butter and browned flour.

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. Bread + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

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

  2. Butter + flourtop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Wine + lemontop 13% of all pairs
    Smell alikelow
    Cooked together6,157 recipes

    Shared aroma: decanal (soap, orange peel).

  4. Wine + buttertop 13% of all pairs
    Smell alikemoderate
    Cooked together8,645 recipes

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

  5. Bread + eggtop 13% of all pairs
    Smell alikemoderate
    Cooked together22,662 recipes

    Shared aroma: (e)-2-octenal (fatty, green).

Butter and flour 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
Provides the main meat, which becomes tender during the gentle stew in gravy.
Bread crumbs
Form a crisp coating that browns when the cutlets are fried in lard.
Egg yolks
Bind the bread crumbs to the veal so the coating stays attached during frying.
Butter
Adds richness and smoothness to the gravy as it thickens.
Browned flour
Thickens the gravy and adds a toasted, deeper flavour and colour.

The step that matters

Frying the cutlets in hot lard until light brown. If the lard is not hot enough, the coating absorbs fat and turns greasy instead of crisping. If it is too hot or left too long, the crumbs scorch before the veal is cooked through.

Swap the lemon

How well each one fits the dish's main ingredients (veal, bread, egg, wine, butter, flour):

  1. Lemonthe original
  2. Raisinfits about as well
  3. Figfits about as well
  4. Applefits less well

Fit is the average pairing score against veal, bread, egg, wine, butter, flour. 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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