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Veal Cutlet

Veal cutlets are seasoned, coated in egg and flour, fried in lard, and served with a simple gravy.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Egg and flour are a kitchen classic. They rank in the top 15% of all ingredient pairs, and cooks put them together in 106,462 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Veal Cutlet

Ingredients

Directions

Prepare

  1. Season the veal cutlets with coarse sea salt and black pepper.

  2. Dip the cutlets into the beaten egg, then coat them in flour.

Fry and make gravy

  1. Heat lard in a skillet over medium-high heat.

  2. Fry the cutlets until they are golden brown.

  3. Remove the cutlets from the skillet.

  4. To make the gravy, mix a little flour with water in the skillet and stir until smooth.

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. Egg + flourtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  2. Pepper + flourtop 19% of all pairs
    Smell alikemoderate
    Cooked together50,459 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

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

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

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

  5. Veal + flourtop 28% of all pairs
    Smell alikelow
    Cooked together5,886 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Egg and flour barely smell alike, yet cooks put them together in 106,462 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
Main protein that becomes tender and juicy when cooked through without overcooking.
Beaten egg
Binds the flour coating to the veal so it adheres during frying.
Flour
Forms a crisp, golden-brown coating on the cutlets and thickens the gravy.
Lard
Conducts heat for frying and adds richness and browning to the crust.

The step that matters

Fry the cutlets until golden brown. Medium-high heat browns the flour coating through Maillard browning while the veal cooks inside. Too little heat leaves the coating pale and greasy, while too much burns the outside before the center is cooked.

“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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