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Veal Cutlets a LA Milanaise

Thin veal cutlets coated in egg and cracker crumbs, fried, then topped with a butter‑egg‑parsley sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 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 a LA Milanaise

Ingredients

Directions

Prepare the veal

  1. Ask your butcher to cut the veal cutlets very thin.

  2. Flatten the cutlets with the side of a hatchet.

Coat and fry

  1. Dip each cutlet in the beaten egg yolk, then coat with cracker crumbs mixed with salt and pepper.

  2. Fry the cutlets in hot dripping until golden brown.

  3. Drain off the fat and place the cutlets on a hot dish.

Make the butter sauce and serve

  1. In a bowl, mix the drawn butter, stiffened egg white, chopped parsley, and lemon juice.

  2. Beat the mixture lightly with an egg whisk, heat it very hot, and pour it over the cutlets.

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. Pepper + parsleytop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  3. Pepper + lemontop 3% of all pairs
    Smell alikestrong
    Cooked together27,047 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  4. Butter + parsleytop 15% of all pairs
    Smell alikemoderate
    Cooked together28,563 recipes

    Shared aroma: trans-2-hexenal (green, leafy).

  5. Butter + lemontop 16% of all pairs
    Smell alikemoderate
    Cooked together41,227 recipes

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

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

What each ingredient does

Veal cutlets
Thin cutlets cook quickly and stay tender when fried briefly until golden.
Egg yolk
Binds the cracker crumbs to the veal so the coating adheres during frying.
Cracker crumbs
Form a crisp, golden browned crust when fried in hot fat.
Drawn butter
Provides fat and richness for the sauce poured over the cutlets.
Egg white
Stiffened and folded into the butter, it lightens the sauce and gives it a foamy texture.
Lemon juice
Adds acidity that brightens the rich butter sauce.

The step that matters

Heating the butter and egg white sauce. The sauce must be very hot when poured so the egg white cooks lightly and the mixture stays foamy over the cutlets. Heating it too little leaves it flat, while overheating can make the egg white scramble.

“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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