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Veal Cutlets Fried

Fried veal cutlets served with a milk and flour gravy.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Veal and pork are a kitchen classic. They rank in the top 11% of all ingredient pairs, and cooks put them together in 4,930 recipes. Both carry 4-heptenal, which smells creamy, biscuit. The science ↓

Veal Cutlets Fried

Ingredients

Directions

Prepare the cutlets

  1. Fry the salt pork in a skillet until crisp, then remove it.

  2. Dip the veal cutlets in the beaten egg, then coat with cracker crumbs or flour.

Fry and serve

  1. Heat a large quantity of fat in the skillet, then add the cutlets.

  2. Sprinkle with salt, cover, and fry slowly for 20 minutes before turning.

  3. Remove the cover and fry until well browned, then serve.

  4. For gravy, mix flour and milk in a saucepan, bring to a boil, and serve alongside.

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. Veal + porktop 11% of all pairs
    Smell alikemoderate
    Cooked together4,930 recipes

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

  2. Pork + milktop 12% of all pairs
    Smell alikemoderate
    Cooked together4,386 recipes

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

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

    Shared aroma: isobutyraldehyde (malty, green).

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

    Shared aroma: isobutyraldehyde (malty, green).

  5. Pork + peppertop 16% of all pairs
    Smell alikemoderate
    Cooked together22,121 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

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

Veal cutlets
Thin slices of meat that cook quickly and form the main body of the dish.
Egg
Binds the cracker crumbs or flour to the cutlet surface so the coating adheres.
Cracker crumbs
Form a crisp, browned crust when fried in hot fat.
Salt pork
Renders fat into the pan, flavouring and helping to brown the cutlets.
Milk
Combined with flour to thicken the gravy.

The step that matters

Fry slowly under cover, then uncover to brown. Slow covered frying cooks the thin cutlets through and keeps them moist, while uncovering lets surface moisture evaporate so the coating can brown and crisp.

“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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