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Veal Cutlets, Sauted and Fried

Fried veal cutlets coated in breadcrumbs, served with a ham-infused gravy and lemon garnish.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 12 ingredients
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Why it works: Lemon and parsley 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, Sauted and Fried

Ingredients

Directions

Prepare the cutlets

  1. Cut veal cutlets into equal-sized pieces and beat them lightly with a knife.

  2. Season the cutlets with salt and pepper, then dip them in beaten egg and coat with bread crumbs.

Fry

  1. In a sauté pan, heat hot lard and sauté thin slices of ham until done, then remove from the pan.

  2. Fry the breaded cutlets in the same fat until cooked through.

  3. If there's more than 1 teaspoon of fat left, pour out excess fat.

Make the gravy

  1. Add flour and hot water to the pan.

  2. Cook the mixture for a few moments.

  3. Season with lemon juice, salt, and pepper.

  4. Strain the mixture.

Serve

  1. Serve the cutlets in the center of a dish.

  2. Pour the gravy over the cutlets.

  3. Arrange alternate slices of ham and lemon around the cutlets.

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. Lemon + parsleytop 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. Bread + hamtop 7% of all pairs
    Smell alikemoderate
    Cooked together2,536 recipes

    Shared aroma: 2-acetyl-1-pyrroline (popcorn, roasted).

  5. Flour + parsleytop 12% of all pairs
    Smell alikemoderate
    Cooked together16,675 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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, cooking through to become tender when fried.
Egg
Binds the bread crumbs to the cutlets so the coating adheres during frying.
Bread crumbs
Forms a crisp, golden browned crust when fried in fat.
Lard
Conducts heat for frying and browns the crumb coating while adding richness.
Flour
Thickens the pan juices into a smooth gravy.
Ham
Adds salty, savory flavor to the dish and to the gravy base.

The step that matters

Frying the breaded cutlets. The fat must be hot enough to brown the crumb coating quickly; if it is too cool, the breading absorbs grease and turns soggy before the veal cooks through.

“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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