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Veal Cutlet Milanaise

A breaded veal cutlet coated in flour, egg, breadcrumbs, cheese, and fried in butter.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Bread and butter are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 27,232 recipes. Both carry delta-decalactone, which smells sweet, creamy. The science ↓

Veal Cutlet Milanaise

Ingredients

Directions

Prepare the cutlets

  1. Season the cutlets with salt and pepper.

  2. Roll the cutlets in flour.

  3. Dip the floured cutlets in the beaten egg.

  4. Roll the cutlets in bread crumbs and grated cheese.

Cook

  1. Melt the butter in a pan and add the cutlets.

  2. Cook for 35 minutes until golden 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. Bread + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

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

  2. Bread + cheesetop 7% of all pairs
    Smell alikemoderate
    Cooked together2,130 recipes

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

  3. Cheese + buttertop 8% of all pairs
    Smell alikemoderate
    Cooked together7,962 recipes

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

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

    Shared aroma: isobutyraldehyde (malty, green).

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

    Shared aroma: (e)-2-octenal (fatty, 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
Forms the main body of the dish, cooked until tender and browned in butter.
Flour
Dry coating that helps the beaten egg adhere to the cutlet surface.
Egg
Binds the flour to the bread crumbs and cheese coating.
Bread crumbs
Forms a crisp, golden crust during frying.
Grated cheese
Adds savoury flavour and helps the coating brown.
Butter
Fat that fries the coated cutlets and adds richness and browning.

The step that matters

Cooking the coated cutlets in butter. Butter browns at a moderate heat, so the pan must not be too hot or the milk solids burn before the cutlets cook through. Keeping the heat steady gives an even golden crust.

“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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