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Veal Cutlet

Veal cutlet coated in breadcrumbs, fried with bacon, served with a flour‑stock gravy.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 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 Cutlet

Ingredients

Directions

Prepare the veal

  1. Trim the veal cutlet from hard skin and sinews, removing any small pieces of bone.

  2. Cut the veal into neat pieces, about 3 to 4 inches in diameter.

Coat the veal

  1. Beat the egg in a soup plate.

  2. Dip each piece of veal in the beaten egg.

  3. Coat each piece thoroughly with fine bread crumbs.

Fry and serve

  1. Heat a pan and add thin slices of bacon.

  2. Fry the bacon until done, then keep warm in the oven.

  3. If the bacon is lean, add a little butter to the pan to prevent burning.

  4. Fry the veal pieces for 3 to 4 minutes on one side until light brown.

  5. Carefully turn the veal using a slice to avoid piercing the meat.

  6. Once the second side is light brown, remove the veal from the pan and dish up.

  7. Mix 1 teaspoon of flour with a small teacup of stock to make 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. Bread + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

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

  2. Veal + beeftop 11% of all pairs
    Smell alikemoderate
    Cooked together3,784 recipes

    Shared aroma: 2,6-nonadienal (cucumber, green).

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

    Shared aroma: isobutyraldehyde (malty, green).

  4. Bread + beeftop 13% of all pairs
    Smell alikemoderate
    Cooked together4,032 recipes

    Shared aroma: 2-acetyl-1-pyrroline (popcorn, roasted).

  5. Egg + breadtop 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 cutlet
Forms the main body of the dish and cooks to a tender, browned exterior.
Egg
Binds the bread crumbs to the veal so the coating adheres during frying.
Fine bread crumbs
Forms a crisp, golden coating that browns in the hot pan.
Flour
Thickens the stock into a smooth gravy.

The step that matters

Fry the veal until light brown on each side. Breaded meat browns quickly in hot fat, so the heat must be steady and the timing watched. Burning the coating before the veal is cooked through spoils the dish, while pale coating means the crust has not set.

“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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