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Veal Cutlets

Veal cutlets coated in egg and cracker crumbs, fried in butter, served with a cream gravy and fried tomatoes.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Butter and cream are a kitchen classic. They rank in the top 8% of all ingredient pairs, and cooks put them together in 41,516 recipes. Both carry delta-dodecalactone, which smells sweet, creamy. The science ↓

Veal Cutlets

Ingredients

Directions

Prepare and fry

  1. Dip the veal cuts in beaten egg and then coat with cracker crumbs.

  2. Fry in enough butter to prevent burning, cooking slowly.

  3. Once cooked, remove cutlets to a serving dish.

Make the gravy and serve

  1. Rub flour into the gravy left in the skillet.

  2. Add boiling water and cream to the skillet, then strain into a gravy boat.

  3. Serve with fried tomatoes.

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. Butter + creamtop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

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

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

    Shared aroma: isobutyraldehyde (malty, green).

  3. Egg + flourtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Egg + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

  5. Veal + tomatotop 18% of all pairs
    Smell alikemoderate
    Cooked together709 recipes

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

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 loin or rib cuts
Forms the main meat, which becomes tender when cooked slowly in butter.
Beaten egg
Acts as a binder so the cracker crumbs adhere to the veal.
Cracker crumbs
Form a crisp, golden coating when fried in butter.
Flour
Thickens the pan juices and butter into a smooth gravy.
Cream
Adds richness and body to the gravy.

The step that matters

Fry in enough butter, cooking slowly. Too little butter lets the coating scorch before the veal cooks through, while very high heat browns the crumbs faster than the meat cooks. Slow cooking in ample fat gives an even golden crust and a tender cutlet.

Swap the tomato

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

  1. Leekfits better
  2. Chivefits better
  3. Asparagusfits better
  4. Tomatothe original

Fit is the average pairing score against veal, egg, butter, flour, cream. 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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