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Veal Cutlet

Veal cutlet fried with salt pork and served with a soy sauce gravy and horseradish.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 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 Cutlet

Ingredients

Directions

Prepare

  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 thoroughly.

Cook the cutlet

  1. Dip the veal in the beaten egg, then coat with bread crumbs.

  2. 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.

  2. Dredge the cutlet in flour and soy sauce.

  3. Bring the mixture to a boil while stirring.

  4. Serve the gravy over the cutlets, garnished with scraped horseradish and the 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

Egg
Binds the bread crumb coating so it adheres to the veal during frying.
Bread crumbs
Form a crisp, browned crust around the veal when fried.
Flour
Thickens the pan liquid into a gravy as it comes to a boil.
Butter
Adds richness and flavor to the gravy.
Soy sauce
Adds savory, salty flavor and color to the gravy.

The step that matters

Frying the cutlet in hot fat. The fat must be hot enough to brown the coating quickly. If it is too cool, the crumbs absorb grease and turn soggy, and the veal cooks unevenly before the crust sets.

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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