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Veal Cutlets Curried

Veal cutlets coated in egg and breadcrumbs, fried and served in a curry sauce made with curry powder, flour, butter, water, and cayenne.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 11 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 Cutlets Curried

Ingredients

Directions

Prepare the cutlets

  1. Cut the veal cutlets into shape.

  2. Dip them into the egg yolk.

  3. Season with bread crumbs, curry powder, and salt.

  4. Fry in fresh butter until golden.

Make the curry sauce

  1. For the curry sauce, mix equal parts curry powder, flour, and butter into a paste.

  2. Add the paste to the pan after removing the cutlets.

  3. Moisten with water mixed with cayenne and salt.

  4. Let it thicken and serve hot.

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

    Shared aroma: isobutyraldehyde (malty, green).

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

    Shared aroma: (e)-2-octenal (fatty, green).

  4. Egg + flourtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Bread + peppertop 16% of all pairs
    Smell alikemoderate
    Cooked together20,964 recipes

    Shared aroma: 2-nonenal (fatty, 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

Veal cutlets
Main protein that is coated, fried and served in the curry sauce.
Egg yolk
Binds the bread crumb coating so it adheres to the veal before frying.
Bread crumbs
Forms a crisp, golden coating on the outside of the cutlets when fried.
Flour
Combines with butter and curry powder to form a paste that thickens the sauce.
Curry powder
Provides the spiced flavour of both the coating and the sauce.
Butter
Fat for frying the cutlets to golden brown and for building the sauce paste.

The step that matters

Adding the water to the curry paste. Water should be added gradually and stirred in so the flour-butter paste hydrates evenly; adding it all at once can leave lumps. The sauce then thickens as the starch in the flour swells with heat.

“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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