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Veal Cutlets Breaded, Tomato Sauce

Breaded veal cutlets served with tomato sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Beef and tomato are a kitchen classic. They rank in the top 8% of all ingredient pairs, and cooks put them together in 5,448 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

Veal Cutlets Breaded, Tomato Sauce

Ingredients

Directions

Prepare the cutlets

  1. Season the veal cutlets.

  2. Dip the cutlets in the egg.

  3. Coat the cutlets with cracker crumbs.

Fry and serve

  1. Fry the cutlets in plenty of beef drippings until golden brown.

  2. Serve with tomato sauce.

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. Beef + tomatotop 8% of all pairs
    Smell alikemoderate
    Cooked together5,448 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. Tomato + saucetop 15% of all pairs
    Smell alikelow
    Cooked together5,469 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

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

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

  5. Beef + saucetop 24% of all pairs
    Smell alikelow
    Cooked together3,650 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

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

What each ingredient does

Veal cutlets
Forms the main body of the dish, cooking through to tender meat under the crust.
Egg
Acts as a binder so the cracker crumbs adhere to the cutlets.
Cracker crumbs
Form a crisp, golden coating that browns when fried.
Beef drippings
Conduct heat for frying and add savory flavor and richness to the crust.
Tomato sauce
Adds acidity and moisture that contrast with the rich, crisp breading.

The step that matters

Fry until golden brown. The cutlets need enough hot fat to brown the crumb coating quickly. Plenty of drippings keeps the oil temperature steady, so the crust crisps rather than absorbing grease and turning soggy.

Swap the tomato

How well each one fits the dish's main ingredients (veal, egg, beef, sauce):

  1. Tomatothe original
  2. Asparagusfits about as well
  3. Capsicumfits about as well
  4. Onionfits about as well

Fit is the average pairing score against veal, egg, beef, sauce. 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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