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Veal Cutlet

Veal cutlet fried with salt pork, breaded, served with a gravy of butter, flour, soy sauce, 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 the pork and veal

  1. Fry the salt pork in a skillet until browned, then remove and keep warm. Add cooking fat to the skillet.

  2. Wash and dry the veal slice thoroughly.

Bread and fry

  1. Dip the veal in the beaten egg.

  2. Coat the veal with bread crumbs.

  3. Fry the breaded veal in the hot fat for 15-20 minutes until browned.

Make the gravy and serve

  1. Add hot water and butter to the skillet to make the gravy.

  2. Dredge in a little flour and soy sauce, stirring constantly until it boils.

  3. Serve the cutlets topped with the gravy and 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

Veal
Forms the main meat of the cutlet, cooked through while the crust browns.
Beaten egg
Acts as a sticky layer that helps the bread crumbs adhere to the veal.
Bread crumbs
Form a crisp, browned crust that protects the meat during frying.
Flour
Thickens the pan liquids into a smooth gravy as it heats and boils.
Butter
Adds richness and flavour to the gravy.
Soy sauce
Adds savoury depth and a darker colour to the gravy.

The step that matters

Fry the breaded veal in the hot fat. If the fat is not hot enough, the crumb soaks up grease and turns soggy instead of crisping. Sufficient heat sets the coating quickly and drives the browning reactions that give a golden, savoury crust.

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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