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Veal Cutlets

Veal cutlets are square veal pieces coated in egg and breadcrumbs, fried, served with gravy and fried bread shapes, garnished with orange slices.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Egg and bread are a kitchen classic. They rank in the top 13% of all ingredient pairs, and cooks put them together in 22,662 recipes. Both carry (e)-2-octenal, which smells fatty, green. The science ↓

Veal Cutlets

Ingredients

Directions

Prepare the veal

  1. Cut the veal into square pieces about ½ inch thick.

  2. Beat the veal to tenderize it.

Coat and fry

  1. Coat the pieces in egg, then in bread crumbs.

  2. Fry the coated veal until golden brown.

Serve

  1. Serve with thick gravy and fried bread shapes.

  2. Garnish with orange slices.

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

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

  2. Veal + breadtop 17% of all pairs
    Smell alikelow
    Cooked together3,056 recipes

    Shared aroma: cis-3-hexenol (green, grassy).

  3. Bread + orangetop 19% of all pairs
    Smell alikemoderate
    Cooked together1,084 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  4. Veal + eggtop 28% of all pairs
    Smell alikelow
    Cooked together6,845 recipes

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

  5. Egg + orangetop 31% of all pairs
    Smell alikelow
    Cooked together10,696 recipes

    Shared aroma: 2,4-decadienal (seaweed).

Egg and orange barely smell alike, yet cooks put them together in 10,696 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
Provides the main meat; beating it tenderizes the muscle fibres before frying.
Egg
Binds the bread crumbs to the veal so the coating holds during frying.
Bread crumbs
Form a crisp, golden coating that browns when fried.

The step that matters

Frying the coated veal until golden brown. Frying at a steady heat browns the bread crumb coating while the thin veal cooks through. Too little heat soaks the coating with oil and leaves it greasy; too much heat browns it before the meat is cooked.

Swap the orange

How well each one fits the dish's main ingredients (veal, egg, bread):

  1. Lemonfits better
  2. Pumpkinfits better
  3. Figfits better
  4. Orangethe original

Fit is the average pairing score against veal, egg, 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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