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Veal Cutlets

Veal cutlets coated in a thick batter, fried, and served with a gravy.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 11 ingredients
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Why it works: Pepper and lemon match in chemistry and in kitchens. They rank in the top 3% of all ingredient pairs, and cooks put them together in 27,047 recipes. Both carry trans-2-nonenal, which smells cardboard, fatty. The science ↓

Veal Cutlets

Ingredients

Directions

  1. Beat the egg and mix it with milk and enough flour to make a thick batter.

  2. Dip the fried veal cutlets into the batter.

  3. Return the cutlets to the hot fat and fry until brown again.

  4. If any batter remains, drop spoonfuls into the fat and fry until brown.

  5. Thicken the gravy and pour it over the veal before serving.

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 + lemontop 3% of all pairs
    Smell alikestrong
    Cooked together27,047 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  2. Butter + breadtop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

    Shared aroma: delta-decalactone (sweet, creamy).

  3. Milk + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  4. Milk + breadtop 11% of all pairs
    Smell alikemoderate
    Cooked together11,466 recipes

    Shared aroma: 2-undecenal (sweet).

  5. Flour + buttertop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Flour and butter 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 cutlets
The main meat, which is fried to a brown crust before and after the batter is added.
Egg
Binds the batter and helps it set into a coating when fried.
Flour
Thickens the milk and egg mixture so the batter clings to the cutlets.
Milk
Loosens the flour and egg into a batter that spreads evenly over the veal.
Fresh butter
Serves as the frying fat, carrying heat to brown the cutlets and batter.

The step that matters

Return the cutlets to the hot fat and fry until brown again. Hot fat sets the batter quickly and browns it, giving a crisp coating. If the fat is cool, the batter soaks up grease and turns soggy.

“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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