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Veal Outlets

Veal cutlets are veal coated in breadcrumbs, fried, then simmered in a butter‑flour sauce with water or stock and lemon juice or vinegar or horseradish.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 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 ↓

Veal Outlets

Ingredients

Directions

Prepare the veal

  1. Remove all fat and bones from the veal steak.

  2. Shape the veal into round flat pieces about the size of doughnuts.

  3. Pound the pieces to flatten them.

  4. Skewer the pieces into shape.

  5. Sprinkle the pieces with salt and pepper.

Bread and fry

  1. Roll each piece in sifted bread crumbs.

  2. Dip each piece in beaten egg.

  3. Roll each piece in bread crumbs again.

  4. Fry the pieces in pork fat for 15 minutes until golden brown all over.

Make the sauce and finish

  1. Melt the butter in a stew pan.

  2. Mix in the flour until smooth. Add hot water or stock, and a pinch of pepper.

  3. Add lemon juice (or vinegar or horseradish).

  4. Simmer the cutlets in the sauce for 45 minutes.

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. Bread + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

    Shared aroma: delta-decalactone (sweet, creamy).

  3. Veal + porktop 11% of all pairs
    Smell alikemoderate
    Cooked together4,930 recipes

    Shared aroma: 4-heptenal (creamy, biscuit).

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

    Shared aroma: isobutyraldehyde (malty, green).

  5. Bread + porktop 13% of all pairs
    Smell alikemoderate
    Cooked together4,371 recipes

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

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

Egg
Binds the bread crumb coating so it adheres to the veal during frying.
Butter
Adds richness and flavour to the sauce base.
Flour
Thickens the butter into a smooth sauce.
Bread crumbs
Forms a crisp, golden coating on the outside of the cutlets.

The step that matters

Frying the coated cutlets. Frying at a steady heat browns the bread crumb coating through the Maillard reaction while keeping the veal inside tender. Too hot and the coating burns before the meat 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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