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Fried Veal Cutlets

Fried veal cutlets coated in a thick batter, served with a simple gravy.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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Why it works: Pepper and lemon match in chemistry and in kitchens. They rank in the top 3% of all ingredient pairs, and cooks put them together in 27,047 recipes. Both carry trans-2-nonenal, which smells cardboard, fatty. The science ↓

Fried Veal Cutlets

Oven, in the book's wordsA cool oven

Ingredients

Directions

Prepare the batter

  1. Mix milk, beaten egg, and enough flour to make a thick batter.

  2. If desired, marinate veal in lemon juice for 1–2 hours, then dip in beaten egg and coat with fine bread crumbs before frying.

Fry the cutlets

  1. Heat lard or beef drippings in a skillet over medium heat.

  2. Dip thinly cut and pounded veal in the batter and fry until brown.

  3. Remove the veal and drop spoonfuls of batter into the hot fat, frying until golden.

Make the gravy

  1. For gravy, add a little flour, salt, pepper, and water to the pan, bring to a boil, and pour over 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. Pepper + lemontop 3% of all pairs
    Smell alikestrong
    Cooked together27,047 recipes

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

  2. Beef + peppertop 10% of all pairs
    Smell alikemoderate
    Cooked together18,971 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  3. Milk + breadtop 11% of all pairs
    Smell alikemoderate
    Cooked together11,466 recipes

    Shared aroma: 2-undecenal (sweet).

  4. Milk + beeftop 12% of all pairs
    Smell alikemoderate
    Cooked together3,759 recipes

    Shared aroma: 1-hexanal (fruit).

  5. Beef + breadtop 13% of all pairs
    Smell alikemoderate
    Cooked together4,032 recipes

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

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Egg
Binds the batter so it clings to the veal and sets when fried.
Flour
Forms the thick batter coating and thickens the pan gravy.
Milk
Loosens the batter so it spreads into a coating with the egg and flour.
Lard or beef drippings
Fat for frying that browns the batter and adds rich flavour.

The step that matters

Frying the veal until brown. Medium heat lets the batter brown and crisp while the thin veal cooks through. Fat that is too cool soaks into the coating, and fat that is too hot browns the outside before the centre is done.

Swap the lemon

The recipe marks lemon as optional. How well each one fits the dish's main ingredients (milk, egg, flour, beef, pepper, bread):

  1. Figfits about as well
  2. Lemonthe original
  3. Raisinfits about as well
  4. Cherryfits less well

Fit is the average pairing score against milk, egg, flour, beef, pepper, bread. 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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