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Fried Veal Cutlets

Fried veal cutlets coated in cracker crumbs and flour, pan‑fried in lard.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Milk and flour are a kitchen classic. They rank in the top 14% of all ingredient pairs, and cooks put them together in 78,219 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Fried Veal Cutlets

Ingredients

Directions

Prepare

  1. Roll the veal cutlets in cracker crumbs or in a batter made of milk, salt, and flour.

Fry

  1. Heat lard in a skillet over medium-high heat.

  2. Place the veal cutlets in the skillet and season well.

  3. Cook slowly until done, turning occasionally.

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. Milk + flourtop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  2. Veal + milktop 24% of all pairs
    Smell alikemoderate
    Cooked together2,013 recipes

    Shared aroma: 4-heptenal (creamy, biscuit).

  3. Veal + flourtop 28% of all pairs
    Smell alikelow
    Cooked together5,886 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Milk and flour 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

Veal cutlets
The main protein; cooking until done sets its texture and gives a tender, juicy result.
Cracker crumbs
Form a crisp, browned coating that protects the meat while it fries.
Milk
Forms the liquid base of the batter, helping the flour cling to the cutlets and adding moisture.
Flour
Thickens the milk batter so it coats the cutlets and browns during frying.
Lard
Fat for frying that conducts heat evenly and adds richness and browning to the coating.

The step that matters

Cook slowly until done, turning occasionally. Cutlets cooked too fast over high heat can brown outside while the centre stays underdone. Gentle, steady heat with occasional turning lets the heat reach the middle and the coating brown evenly.

“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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