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Veal Cutlets

Veal cutlets coated in breadcrumb‑herb mixture, fried with bacon, served with a butter‑flour gravy.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 11 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 Cutlets

Ingredients

Directions

Prepare the cutlets

  1. Cut the veal into slices about ½ inch thick.

  2. Flatten the slices with a rolling pin.

  3. Shape and trim the cutlets.

  4. Brush the cutlets with beaten egg.

  5. Sprinkle the cutlets with breadcrumbs mixed with herbs, salt, and pepper.

  6. Press the crumbs down onto the cutlets.

Fry and make the gravy

  1. Fry the cutlets in fresh lard or clarified drippings until golden brown.

  2. If the cutlets are thick, cover the pan for a few minutes after browning.

  3. Place the cutlets on a dish with curled bacon slices.

  4. In the same pan, add a little flour and butter and brown the mixture.

  5. Pour in boiling water and season the pan with salt, pepper, and lemon juice. Boil briefly.

  6. Pour the gravy 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. Butter + flourtop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Egg + flourtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Butter + lemontop 16% of all pairs
    Smell alikemoderate
    Cooked together41,227 recipes

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

  5. Veal + lemontop 17% of all pairs
    Smell alikelow
    Cooked together4,580 recipes

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

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

Veal
Forms the main body of the cutlets and cooks to a tender, juicy texture when sliced thin.
Eggs
Bind the breadcrumb coating so it adheres to the veal during frying.
Breadcrumbs
Form a crisp, golden browned crust around the cutlets when fried.
Bacon
Adds savory fat and smoky flavor to the dish as a side garnish.
Flour
Thickens the pan gravy and, once browned, adds a nutty flavor.
Butter
Adds richness and helps brown the flour for the gravy.

The step that matters

Frying the coated cutlets until golden brown. Frying over steady heat browns the crumb crust through the Maillard reaction while cooking the veal. Thick cutlets can brown outside before the center is cooked, which is why the recipe covers the pan to finish them gently.

“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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