Skip to main content
Main

Veal Cutlets

Veal cutlets fried and served with a gravy made from flour, butter, and water.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
Jump to recipe ↓

Why it works: Pepper and lemon match in chemistry and in kitchens. They rank in the top 3% of all ingredient pairs, and cooks put them together in 27,047 recipes. Both carry trans-2-nonenal, which smells cardboard, fatty. The science ↓

Veal Cutlets

Ingredients

Directions

Prepare the veal

  1. Trim the veal cutlets into proper shape and beat them with a rolling pin until the fibers are broken.

  2. Dust the cutlets with flour to prevent gravy from escaping.

Fry and make the sauce

  1. Fry the cutlets in fat over medium heat for 12 to 15 minutes until they are amber brown and cooked through.

  2. Transfer the cutlets to a hot dish and pour off the fat from the pan.

  3. Add a slice of fresh butter to the pan and melt it. Stir in 2 teaspoons of flour and cook until well colored.

  4. Gradually add 1 cup of gravy or boiling water, then season with salt, pepper, and lemon juice or pickle.

  5. Bring the sauce to a boil and pour it over the cutlets.

Serve

  1. Serve with optional fried forcemeat balls and garnish with glaze or mushroom powder if desired.

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 + lemontop 3% of all pairs
    Smell alikestrong
    Cooked together27,047 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  2. Pepper + mushroomtop 11% of all pairs
    Smell alikemoderate
    Cooked together13,580 recipes

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

  3. Veal + mushroomtop 14% of all pairs
    Smell alikemoderate
    Cooked together2,446 recipes

    Shared aroma: 2,4-nonadienal (fatty, green).

  4. Meat + mushroomtop 15% of all pairs
    Smell alikemoderate
    Cooked together1,423 recipes

    Shared aroma: 1-octen-3-one (mushroom, metallic).

  5. Lemon + mushroomtop 15% of all pairs
    Smell alikemoderate
    Cooked together4,633 recipes

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

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

What each ingredient does

Veal cutlets
Beaten to break the fibers, so the meat cooks tender rather than tough.
Flour
Dusting forms a light coating that helps hold the gravy on the cutlets.
Butter (in the method)
Melted fat in the pan carries flour for the sauce and adds richness.
Gravy or boiling water
Liquid that, thickened with flour, forms the sauce coating the cutlets.
Lemon juice or pickle
Adds acidity that brightens the flavor of the sauce.

The step that matters

Frying the cutlets until amber brown. Browning from frying in hot fat builds flavor through the Maillard reaction, but too little heat leaves them pale and too much can scorch the outside before the meat is cooked through.

“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.

More veal cutlets recipes

Breaded 34Fried 28Broiled 19Cracker-Crusted 8in Cream Sauce 6with Potatoes 6 See all 232 →

You might also like

Lemon SauceLemon Sauce236 recipesMushroom SoupMushroom Soup60 recipesMeat CroquettesMeat Croquettes52 recipesVeal PattiesVeal Patties50 recipes