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Fried Veal Cutlets

Fried veal cutlets seasoned with salt and pepper, coated in flour, and pan‑fried in beef drippings.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Pepper and beef are a kitchen classic. They rank in the top 10% of all ingredient pairs, and cooks put them together in 18,971 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

Fried Veal Cutlets

Ingredients

Directions

  1. Season the veal cutlets with coarse sea salt and black pepper.

  2. Dip the seasoned cutlets in flour.

  3. Fry the floured cutlets in beef drippings 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. Pepper + beeftop 10% of all pairs
    Smell alikemoderate
    Cooked together18,971 recipes

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

  2. Veal + beeftop 11% of all pairs
    Smell alikemoderate
    Cooked together3,784 recipes

    Shared aroma: 2,6-nonadienal (cucumber, green).

  3. Pepper + flourtop 19% of all pairs
    Smell alikemoderate
    Cooked together50,459 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Veal + peppertop 19% of all pairs
    Smell alikemoderate
    Cooked together10,049 recipes

    Shared aroma: 2-nonenal (fatty, green).

  5. Flour + beeftop 25% of all pairs
    Smell alikelow
    Cooked together10,677 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Flour and beef barely smell alike, yet cooks put them together in 10,677 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
Main protein that becomes tender and juicy when fried quickly.
Flour
Forms a dry coating that browns crisply and helps the crust adhere to the meat.
Beef drippings
Fat that conducts heat for frying and adds savory, roasted flavor to the crust.

The step that matters

Frying the floured cutlets in beef drippings. The fat must be hot enough to brown the flour quickly. If it is too cool, the coating absorbs oil and turns greasy and pale, while the meat overcooks before a crust forms.

“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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