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Veal Cutlets

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

Prepare the batter

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

Fry and serve

  1. Dip the veal cutlets into the batter.

  2. Fry the cutlets in hot butter until they are brown.

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

  4. Serve the cutlets with the fried batter on top and thicken the gravy to pour over them.

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. Lemon + nutmegtop 5% of all pairs
    Smell alikestrong
    Cooked together11,318 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  3. Pepper + nutmegtop 7% of all pairs
    Smell alikestrong
    Cooked together13,015 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  4. Flour + nutmegtop 8% of all pairs
    Smell alikemoderate
    Cooked together18,623 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

    Shared aroma: 2-undecenal (sweet).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Egg
Binds the batter so it coats the cutlets and holds together when fried.
Flour
Thickens the milk mixture into a batter that clings to the veal.
Milk
Loosens the egg and flour into a coating batter and adds moisture.
Veal cutlets
The main protein, cooked through in the hot butter until browned.
Butter
Fat for frying that browns the cutlets and the dropped batter.

The step that matters

Frying the cutlets in hot butter until brown. Hot fat sears the batter coating quickly, creating a browned crust that seals in moisture. If the butter is not hot enough, the coating absorbs fat and turns greasy and pale.

“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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