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Veal Cutlets Plain

Veal cutlets fried in rendered pork fat, served with horseradish.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Veal and pork are a kitchen classic. They rank in the top 11% of all ingredient pairs, and cooks put them together in 4,930 recipes. Both carry 4-heptenal, which smells creamy, biscuit. The science ↓

Veal Cutlets Plain

Ingredients

Directions

Prepare

  1. Fry the pork fat in a pan until rendered.

  2. Wipe the slices of veal dry with a paper towel.

Cook and serve

  1. Add the veal to the hot fat and fry until golden brown.

  2. Serve with horseradish.

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. Veal + porktop 11% of all pairs
    Smell alikemoderate
    Cooked together4,930 recipes

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

  2. Pork + horseradishtop 26% of all pairs
    Smell alikemoderate
    Cooked together190 recipes

    Shared aroma: 2-methylbutyraldehyde (malty, chocolate).

  3. Veal + horseradishtop 31% of all pairs
    Smell alikelow
    Cooked together73 recipes

    Shared aroma: 2-methylbutyraldehyde (malty, chocolate).

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

What each ingredient does

Slices of veal
Main protein that cooks through and browns in the hot fat.
Pork fat
Cooking medium that conducts heat and adds richness and flavour to the surface.
Horseradish
Sharp, pungent condiment that cuts the richness of the fried meat.

The step that matters

Wipe the veal dry. Surface moisture must be removed before frying, because water on the meat steams instead of browning. Dry slices in hot fat develop a golden crust rather than a pale, greyish surface.

Swap the horseradish

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

  1. Potatofits better
  2. Onionfits better
  3. Tomatofits better
  4. Horseradishthe original

Fit is the average pairing score against veal, pork. 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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