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Veal Cutlets

Veal cutlets coated in crackers and fried, served with a flour‑milk gravy.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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Why it works: Parsley and lemon match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 14,037 recipes. Both carry beta-phellandrene, which smells minty, terpene. The science ↓

Veal Cutlets

Ingredients

Directions

Prepare the cutlet

  1. Beat the egg in a bowl.

  2. Dip the cutlet in the egg.

  3. Coat it with rolled crackers.

Cook and make the gravy

  1. In a skillet, heat a mixture of butter and lard.

  2. Add the cutlet and cook slowly until browned on both sides.

  3. Stir in the flour for gravy.

  4. Add the milk and bring to a boil.

  5. Season with salt and pepper.

  6. Pour over the meat or serve separately.

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. Parsley + lemontop 1% of all pairs
    Smell alikestrong
    Cooked together14,037 recipes

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

  2. Pepper + parsleytop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

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

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

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

  4. Butter + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

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

  5. Butter + flourtop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Butter and flour 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

Egg
Binds the cracker coating so it adheres to the cutlet.
Rolled crackers
Forms a crisp, browned crust on the outside of the cutlet.
Butter and lard
Fat that conducts heat for browning and adds richness.
Flour
Thickens the pan juices into a gravy.
Milk
Liquid that combines with the flour to form the gravy.

The step that matters

Cook the cutlet slowly until browned on both sides. Gentle heat lets the meat cook through while the cracker coating browns evenly. Too high a heat can scorch the crumbs before the center of the cutlet is cooked.

Swap the parsley

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

  1. Parsleythe original
  2. Nutmegfits about as well
  3. Cardamomfits about as well
  4. Cinnamonfits less well

Fit is the average pairing score against egg, butter, flour, milk, pepper, lemon. 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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