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Breaded Veal Cutlets

Breaded veal cutlets fried in lard, served with a flour‑based sauce and parsley.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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Why it works: Pepper and parsley match in chemistry and in kitchens. They rank in the top 2% of all ingredient pairs, and cooks put them together in 34,122 recipes. Both carry 4'-methylacetophenone, which smells bitter almond. The science ↓

Breaded Veal Cutlets

Ingredients

Directions

Prepare the veal

  1. Trim and beat the veal steak well.

  2. Season the veal with salt and pepper.

  3. Dip the veal in the egg, then coat it with bread crumbs.

Fry and make the gravy

  1. Fry the veal in hot lard until golden brown.

  2. In the remaining grease, add flour and brown it.

  3. Add water or milk, season with salt and pepper, and stir in chopped parsley.

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

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

  2. Bread + milktop 11% of all pairs
    Smell alikemoderate
    Cooked together11,466 recipes

    Shared aroma: 2-undecenal (sweet).

  3. Flour + parsleytop 12% of all pairs
    Smell alikemoderate
    Cooked together16,675 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

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

  5. Flour + milktop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Flour and milk barely smell alike, yet cooks put them together in 78,219 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

Egg
Binds the bread crumb coating so it adheres to the veal while frying.
Bread crumbs
Forms a crisp, golden-brown crust when fried in hot fat.
Flour
Browns in the pan grease and thickens the liquid added to make the gravy.
Lard
Conducts heat for frying and helps the coating turn golden brown.

The step that matters

Fry the veal in hot lard until golden brown. The fat must be hot enough to crisp the coating quickly; if it is too cool, the breading absorbs grease and becomes soggy instead of forming a crust.

Swap the parsley

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

  1. Nutmegfits about as well
  2. Parsleythe original
  3. Turmericfits about as well
  4. Marjoramfits about as well

Fit is the average pairing score against veal, pepper, egg, bread, flour, milk. 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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