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Veal Cotelettes

Veal cutlets are pan‑fried veal chops served with a gherkin‑flavored gravy.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Flour and butter are a kitchen classic. They rank in the top 12% of all ingredient pairs, and cooks put them together in 124,287 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Veal Cotelettes

Ingredients

Directions

Prepare the chops

  1. Trim and scrape the bones of the veal chops.

  2. Dredge the chops with salt, pepper, and flour.

Fry and braise

  1. Fry the chops in butter, turning them until browned.

  2. Add enough stock to come up level with the chops.

  3. Remove the chops when done, and slip a cuff on each bone.

Make the gherkin gravy and serve

  1. Season and thicken the gravy, then stir in a cup of minced green gherkins.

  2. Serve a spoonful of the gherkin gravy with each chop.

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

    Shared aroma: isobutyraldehyde (malty, green).

  2. Pepper + flourtop 19% of all pairs
    Smell alikemoderate
    Cooked together50,459 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

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

  4. Pepper + buttertop 21% of all pairs
    Smell alikemoderate
    Cooked together85,593 recipes

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

  5. Veal + buttertop 23% of all pairs
    Smell alikemoderate
    Cooked together9,381 recipes

    Shared aroma: 3-hexenal (apple, fruity).

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 chops
Provide the main meat, which is browned and then gently cooked in the stock.
Flour
Dusts the chops so they brown well and help thicken the gravy.
Butter
Fat for frying that browns the chops and adds richness to the pan.
Stock
Liquid that forms the base of the gravy and keeps the chops moist.
Minced green gherkins
Add sharp acidity and a tangy flavour that cuts through the rich gravy.

The step that matters

Fry the chops until browned. Browning the floured surface in butter creates flavour through the Maillard reaction. Pale chops taste flat, and the browned bits left in the pan are what give the stock-based gravy its depth.

“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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