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Veal Cutlets and Ham

Veal cutlets and ham pieces are breaded, fried, and served with butter, mustard, and tart jelly.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 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 and Ham

Ingredients

Directions

Prepare

  1. Cut each veal cutlet into pieces about 2 inches wide by 3 inches long.

  2. Cut the ham into slices of the same size.

  3. Dip the cutlet and ham pieces in the egg yolks.

  4. Roll them in the bread crumbs.

Fry

  1. Fry the ham in hot fat until nicely browned on both sides.

  2. Fry the veal cutlets.

  3. Sprinkle coarse sea salt on the veal cutlets.

Serve

  1. Arrange the veal and ham slices on a dish, overlapping them.

  2. Spread butter mixed with a little mustard on the ham.

  3. Spread melted butter mixed with a spoonful of tart jelly on the veal.

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. Ham + breadtop 7% of all pairs
    Smell alikemoderate
    Cooked together2,536 recipes

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

  3. Egg + breadtop 13% of all pairs
    Smell alikemoderate
    Cooked together22,662 recipes

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

  4. Ham + mustardtop 14% of all pairs
    Smell alikelow
    Cooked together747 recipes

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

  5. Veal + hamtop 15% of all pairs
    Smell alikelow
    Cooked together3,264 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
Provides the main meat, cut into pieces that are cooked and served as the centerpiece.
Sliced ham
Adds a second savory meat that browns in hot fat for flavor.
Egg yolks
Act as a binder so the bread crumbs adhere to the meat pieces.
Bread crumbs
Form a crisp, browned coating on the meat when fried.
Butter
Adds richness and carries flavor when spread over the cooked meat.

The step that matters

Fry the ham until nicely browned on both sides. Browning develops rich, savory flavor through the Maillard reaction. Hot fat must be used so the crumb coating crisps and the ham cooks through without becoming dry or pale.

Swap the mustard

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

  1. Asparagusfits better
  2. Leekfits better
  3. Shallotfits better
  4. Mustardthe original

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