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Veal Cutlets

Veal cutlets fried with salt pork, served with a soy sauce gravy and horseradish garnish.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 12 ingredients
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Why it works: Bread and butter are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 27,232 recipes. Both carry delta-decalactone, which smells sweet, creamy. The science ↓

Veal Cutlets

Ingredients

Directions

Fry the cutlet

  1. Fry the salt pork until browned, then remove and keep warm.

  2. Add cooking fat to the pan.

  3. Wash and dry the veal slice, then dip it in the beaten egg and coat with bread crumbs.

  4. Fry the cutlet in the hot fat for 15-20 minutes until browned.

Make the gravy and serve

  1. To make the gravy, add hot water and butter to the pan, then stir in flour and soy sauce, bringing it to a boil while stirring.

  2. Pour the gravy over the cutlets and garnish with scraped horseradish and the fried salt pork.

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. Bread + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

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

  2. Flour + horseradishtop 10% of all pairs
    Smell alikestrong
    Cooked together743 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Pork + vealtop 11% of all pairs
    Smell alikemoderate
    Cooked together4,930 recipes

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

  4. Butter + flourtop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Sauce + horseradishtop 12% of all pairs
    Smell alikemoderate
    Cooked together775 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

Butter and flour barely smell alike, yet cooks put them together in 124,287 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
Forms the main body of the dish, cooking to a tender, browned cutlet.
Egg
Binds the bread crumb coating so it adheres to the veal during frying.
Bread crumbs
Form a crisp, browned crust around the cutlet when fried.
Flour
Thickens the pan liquids into a smooth gravy as it cooks with the hot water.
Butter
Adds richness and fat to the gravy, supporting flavour and mouthfeel.
Salt pork
Adds savoury, salty fat and browned flavour to the dish as a garnish.

The step that matters

Fry the cutlet in the hot fat. The coating must be fried in enough hot fat so it browns and crisps quickly, forming a seal. Frying too cool lets the crumbs absorb fat and turn greasy, while the veal dries out if cooked too long.

Swap the horseradish

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

  1. Shallotfits better
  2. Asparagusfits better
  3. Chivefits better
  4. Horseradishthe original

Fit is the average pairing score against pork, veal, egg, bread, butter, flour, 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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