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Veal Cutlets

Veal cutlets coated in breadcrumbs, fried, then served with tomato gravy.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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Why it works: Pepper and tomato are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 17,923 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

Veal Cutlets

Ingredients

Directions

Prepare the veal

  1. Pound the veal well and cut it into small pieces.

  2. Beat the eggs in a bowl and dip the veal pieces into the eggs.

  3. Coat the veal with bread crumbs or crushed crackers, adding herbs, pepper, and salt if desired.

Fry and make the gravy

  1. Fry the cutlets in lard until browned.

  2. Remove the cutlets and add a little milk or cream to the pan.

  3. Dust in a little flour and stir to make gravy.

  4. Pour the gravy over the veal cutlets.

Add tomatoes and serve

  1. Stew the tomatoes with pepper and salt, then pour them into the gravy.

  2. Let it stew together for a few minutes, then pour over the cutlets and serve.

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. Pepper + tomatotop 7% of all pairs
    Smell alikemoderate
    Cooked together17,923 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  2. Bread + tomatotop 10% of all pairs
    Smell alikemoderate
    Cooked together1,013 recipes

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

  3. Bread + milktop 11% of all pairs
    Smell alikemoderate
    Cooked together11,466 recipes

    Shared aroma: 2-undecenal (sweet).

  4. Egg + breadtop 13% of all pairs
    Smell alikemoderate
    Cooked together22,662 recipes

    Shared aroma: (e)-2-octenal (fatty, green).

  5. Milk + flourtop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Milk and flour barely smell alike, yet cooks put them together in 78,219 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 body of the dish, cooked tender after pounding and frying.
Eggs
Bind the coating so the bread crumbs or crackers adhere to the veal.
Bread crumbs or crushed crackers
Form a crisp, browned crust around the veal when fried.
Lard
Fat for frying that browns the coating and adds rich flavor.
Flour
Thickens the pan drippings and milk into a smooth gravy.
Milk or cream
Mixed with the pan drippings to create a creamy, mellow gravy.

The step that matters

Frying the cutlets until browned. Frying over steady heat browns the coated crust and seals in juices; too little heat makes the coating greasy and soggy, while excess heat can burn it before the veal is cooked through.

Swap the tomato

How well each one fits the dish's main ingredients (veal, egg, bread, pepper, milk, flour):

  1. Capsicumfits better
  2. Asparagusfits better
  3. Leekfits about as well
  4. Tomatothe original

Fit is the average pairing score against veal, egg, bread, pepper, milk, flour. 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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