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To Fry Veal Cutlets

Fried veal cutlets coated in cracker crumbs and egg, cooked with salt pork drippings.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Veal and pork are a kitchen classic. They rank in the top 11% of all ingredient pairs, and cooks put them together in 4,930 recipes. Both carry 4-heptenal, which smells creamy, biscuit. The science ↓

To Fry Veal Cutlets

Oven, in the book's wordsA hot oven

Ingredients

Directions

Prepare the cutlets

  1. Roll the veal cutlets in cracker crumbs and dip them in beaten egg.

  2. Cook sliced salt pork in a frying pan until done, then remove it.

  3. Add the cutlets to the pan, using the salt pork drippings to cook them.

Cook and brown

  1. Place the cutlets in a dry skillet, season with salt and pepper, and cover tightly.

  2. Cook slowly until done, then transfer to a plate.

  3. Heat butter in the skillet, dip the cutlets in beaten egg again, and roll them in cracker crumbs.

  4. Fry the cutlets in the butter until they are a nice brown.

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 + porktop 11% of all pairs
    Smell alikemoderate
    Cooked together4,930 recipes

    Shared aroma: 4-heptenal (creamy, biscuit).

  2. Pork + buttertop 13% of all pairs
    Smell alikemoderate
    Cooked together13,933 recipes

    Shared aroma: 2-furfurylthiol (coffee, roasted).

  3. Pork + peppertop 16% of all pairs
    Smell alikemoderate
    Cooked together22,121 recipes

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

  4. Egg + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

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

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

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, cooked until tender and done.
Cracker crumbs
Form a crisp coating that browns during frying.
Egg
Binds the cracker crumbs to the cutlets so the coating adheres.
Sliced salt pork
Renders drippings that fry the cutlets and add savory flavor.
Butter
Adds fat and richness and helps the coating brown in the final fry.

The step that matters

Fry the cutlets in the butter until they are a nice brown. Browning depends on surface dryness and heat. Crumbs that stay pale or soggy from the earlier covered cooking will not crisp well, so the final fry needs enough heat and time to develop color.

“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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