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Veal Cutlets, Crumbed or Plain

A dish of veal cutlets that can be served plain or breaded, fried in lard or butter.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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Why it works: Parsley and shallot match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 3,737 recipes. Both carry 2,4-decadienal, which smells seaweed. The science ↓

Veal Cutlets, Crumbed or Plain

Ingredients

Directions

Prepare the veal

  1. Cut 14 good-sized cutlets from a thick slice of veal and flatten them.

  2. Trim the cutlets into a good shape.

  3. For plain cutlets, dust them with flour and let them dry.

Make the breading

  1. For breaded cutlets, mix the beaten eggs with parsley, shallot, salt, and pepper.

  2. Combine bread crumbs with flour in a bowl.

  3. Dip each cutlet into the egg mixture, then coat with bread crumbs, patting to ensure they stick.

Fry

  1. Heat lard or butter in a frying pan until hot.

  2. Fry the cutlets until they are a nice light brown, seasoning with salt and pepper.

  3. Melt more lard in the pan and fry the breaded cutlets until golden brown.

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 + shallottop 1% of all pairs
    Smell alikestrong
    Cooked together3,737 recipes

    Shared aroma: 2,4-decadienal (seaweed).

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

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

  3. Flour + shallottop 6% of all pairs
    Smell alikestrong
    Cooked together2,081 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Butter + breadtop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

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

  5. Pepper + shallottop 11% of all pairs
    Smell alikemoderate
    Cooked together5,898 recipes

    Shared aroma: 2,4-decadienal (seaweed).

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

What each ingredient does

Veal
Forms the main body of the dish, cooked tender and lightly browned when fried.
Eggs
Bind the crumbs to the cutlet surface so the coating holds during frying.
Bread crumbs
Form a crisp, golden coating that browns in the hot fat.
Flour
Dries the cutlet surface and helps the coating or dusting stick and brown.
Lard or butter
Conducts heat for frying and adds richness and browning to the crust.

The step that matters

Patting the breaded cutlets. Pressing the crumbs firmly onto the egg-coated surface helps the coating adhere, so it does not fall off in the hot fat and the crust fries evenly.

Swap the shallot

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

  1. Shallotthe original
  2. Leekfits about as well
  3. Chivefits about as well
  4. Carrotfits less well

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