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Breaded Veal Cutlets

Breaded veal cutlets simmered in tomato sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 11 ingredients
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Why it works: Tomato and pepper are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 17,923 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

Breaded Veal Cutlets

Ingredients

Directions

Bread and fry

  1. Dip the cutlets in the beaten egg, then coat with cracker crumbs.

  2. Fry in a little butter until light brown.

  3. Season with salt while frying.

Stew the cutlets

  1. Add water to the pan to cover the cutlets and let them stew slowly for about one hour or until done.

Make the tomato sauce

  1. Stew fresh tomatoes or heat canned tomatoes.

  2. Strain the tomatoes.

  3. Season the sauce with salt, pepper, and a little butter.

  4. Thicken slightly with cornstarch.

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. Tomato + peppertop 7% of all pairs
    Smell alikemoderate
    Cooked together17,923 recipes

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

  2. Egg + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

  3. Veal + tomatotop 18% of all pairs
    Smell alikemoderate
    Cooked together709 recipes

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

  4. Veal + peppertop 19% of all pairs
    Smell alikemoderate
    Cooked together10,049 recipes

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

  5. Butter + peppertop 21% of all pairs
    Smell alikemoderate
    Cooked together85,593 recipes

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

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

What each ingredient does

Veal cutlets
The main meat, which is cooked slowly until tender in the pan.
Beaten egg
Binds the cracker crumbs to the cutlets so the coating holds during frying.
Cracker crumbs
Form a crisp, golden coating that browns during frying.
Tomatoes
Provide the base of the sauce, adding acidity and body.
Cornstarch
Thickens the strained tomato sauce.

The step that matters

Stew the cutlets slowly. Keeping the heat low and the pan covered with water lets the meat cook gently and become tender, while rapid boiling can toughen the protein and dry the surface.

Swap the tomato

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

  1. Capsicumfits better
  2. Asparagusfits better
  3. Chivefits better
  4. Tomatothe original

Fit is the average pairing score against veal, egg, butter, pepper. 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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