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Veal Cutlets

Veal cutlets coated in crushed crackers and fried in goose oil or poultry drippings, served with parsley and lemon slices.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Parsley and lemon match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 14,037 recipes. Both carry beta-phellandrene, which smells minty, terpene. The science ↓

Veal Cutlets

Ingredients

Directions

Prepare

  1. Roll out the crackers until fine like flour.

  2. Season the cutlets with salt and ground ginger on both sides.

  3. Dip each cutlet in the beaten egg, then coat with the rolled crackers.

Fry and serve

  1. Heat goose oil or poultry drippings in a skillet until hot.

  2. Fry the cutlets until golden brown.

  3. Serve on a hot platter, garnished with parsley and lemon slices.

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. Parsley + lemontop 1% of all pairs
    Smell alikestrong
    Cooked together14,037 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  2. Ginger + lemontop 5% of all pairs
    Smell alikestrong
    Cooked together5,154 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  3. Ginger + parsleytop 11% of all pairs
    Smell alikestrong
    Cooked together676 recipes

    Shared aroma: estragole (anise, licorice).

  4. Veal + lemontop 17% of all pairs
    Smell alikelow
    Cooked together4,580 recipes

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

  5. Veal + parsleytop 17% of all pairs
    Smell alikelow
    Cooked together4,766 recipes

    Shared aroma: 2,4-decadienal (seaweed).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Veal cutlets
The main protein, which cooks through in the hot fat while the coating browns.
Crackers
Rolled fine, they form a crisp, golden breading that protects the meat while frying.
Egg
Beaten egg acts as a binder so the cracker coating sticks to the cutlets.
Goose oil or poultry drippings
The frying fat conducts heat evenly and adds richness and browning to the crust.

The step that matters

Fry the cutlets until golden brown. The skillet must be hot before the cutlets go in. Hot fat sets the coating quickly and drives browning; a cool pan lets the breading absorb oil and turn greasy and pale.

Swap the ginger

How well each one fits the dish's main ingredients (veal, egg, parsley, lemon):

  1. Tarragonfits better
  2. Marjoramfits better
  3. Thymefits better
  4. Gingerthe original

Fit is the average pairing score against veal, egg, parsley, lemon. 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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