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Breaded Veal Cutlets

Breaded veal cutlets are seasoned, coated in breadcrumbs and egg, then fried and served with tomato sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Veal and pepper are a kitchen classic. They rank in the top 19% of all ingredient pairs, and cooks put them together in 10,049 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Breaded Veal Cutlets

Ingredients

Directions

Prepare

  1. Trim the cutlets neatly.

  2. Season with salt and pepper.

Bread and cook

  1. Dip each cutlet in breadcrumbs, then in the egg, and again in breadcrumbs.

  2. Fry slowly until cooked through.

  3. Serve with tomato sauce.

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 + peppertop 19% of all pairs
    Smell alikemoderate
    Cooked together10,049 recipes

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

  2. Veal + eggtop 28% of all pairs
    Smell alikelow
    Cooked together6,845 recipes

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

  3. Egg + peppertop 33% of all pairs
    Smell alikelow
    Cooked together50,580 recipes

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

Egg and pepper barely smell alike, yet cooks put them together in 50,580 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 cutlets
Form the main body of the dish, cooking to a tender bite when fried gently.
Breadcrumbs
Form a crisp, golden coating that browns during frying.
Egg
Acts as a binder so the breadcrumbs stick to the cutlet.

The step that matters

Fry slowly until cooked through. Gentle heat lets the thick cutlet cook through to the centre before the breadcrumb coating over-browns or burns. Too high a heat leaves the inside raw or the crust dark and bitter.

“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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