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Veal Cutlets, Breaded

Breaded veal cutlets served with a sweet milk gravy.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Bread and butter are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 27,232 recipes. Both carry delta-decalactone, which smells sweet, creamy. The science ↓

Veal Cutlets, Breaded

Ingredients

Directions

Prepare the veal

  1. Pound and season the veal cutlets, trimming the outer edges and shaping them with a cleaver.

Bread and cook

  1. Beat the egg in a bowl, then dip each cutlet in the egg and coat thoroughly with bread crumbs.

  2. Heat the melted butter in a pan over medium heat, then add the cutlets and cook slowly until browned on both sides.

  3. Remove the cutlets and place them on a hot dish.

Make the gravy and serve

  1. Stir the flour into the pan drippings, add the sweet milk, and bring to a boil.

  2. Pour the gravy over the cutlets before serving.

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

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

  2. Butter + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  3. Bread + milktop 11% of all pairs
    Smell alikemoderate
    Cooked together11,466 recipes

    Shared aroma: 2-undecenal (sweet).

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

    Shared aroma: isobutyraldehyde (malty, green).

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

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

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 cutlets
Form the main body of the dish, cooked tender and browned under the crumb coating.
Egg
Binds the bread crumbs to the cutlets so the coating stays on during cooking.
Bread crumbs
Form a crisp, golden coating that protects the meat and adds texture.
Melted butter
Conducts heat for even browning and adds richness to the crust.
Flour
Thickens the pan drippings and milk into a smooth gravy.
Sweet milk
Adds body and creaminess to the gravy.

The step that matters

Cooking the cutlets slowly until browned on both sides. Gentle heat lets the coating brown evenly and the meat cook through without the crumbs scorching or the outside drying out before the centre is done.

“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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