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Veal Cutlets

Veal cutlets fried and served with a mushroom and olive gravy.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 19 ingredients
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Why it works: Mushroom and olive are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 4,571 recipes. Both carry trans,trans-2,4-nonadienal, which smells fatty, green. The science ↓

Veal Cutlets

Ingredients

Directions

Prepare the cutlets

  1. Cut the veal fillet into four rectangular parts.

  2. Slice the parts thinly.

  3. Pound each piece with a potato masher.

  4. Dip the cutlets in beaten eggs.

  5. Coat the cutlets with bread crumbs.

  6. Fry the cutlets in a mixture of butter and lard until light brown.

Make the gravy

  1. Boil the trimmings in 1 pint of water for 2 hours.

  2. Strain the boiled trimmings.

  3. Cream together butter and flour.

  4. Brown the butter‑flour mixture.

  5. Add the browned mixture to the strained stock while stirring.

  6. Add chopped veal, mushrooms, and olives to the gravy.

  7. Keep the gravy warm.

Braise and serve

  1. Layer raw veal and bones in a saucepan.

  2. Place the fried cutlets on top of the raw veal and bones.

  3. Add lemon rind, carrot, turnip, onion, walnut catsup, salt, cayenne, and capers.

  4. Barely cover with cold water.

  5. Simmer for 2‑3 hours until tender.

  6. Serve the cutlets with gravy poured around them.

  7. Top with mashed egg yolks and capers.

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. Mushroom + olivetop 7% of all pairs
    Smell alikemoderate
    Cooked together4,571 recipes

    Shared aroma: trans,trans-2,4-nonadienal (fatty, green).

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

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

  3. Butter + mushroomtop 7% of all pairs
    Smell alikemoderate
    Cooked together12,525 recipes

    Shared aroma: trans-2-decenal (waxy, orange).

  4. Olive + lemontop 7% of all pairs
    Smell alikemoderate
    Cooked together11,922 recipes

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

  5. Bread + olivetop 9% of all pairs
    Smell alikemoderate
    Cooked together1,091 recipes

    Shared aroma: 2-undecenal (sweet).

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

What each ingredient does

Eggs
Beaten eggs bind the bread crumbs so they stick to the cutlets during frying.
Bread crumbs
Form a crisp, golden coating that browns when the cutlets are fried.
Butter
Adds richness and browning to the frying fat and the gravy roux.
Flour
Thickens the gravy when cooked with butter into a roux.
Veal fillet
Main meat that becomes tender and flavourful after pounding and simmering.

The step that matters

Browning the butter-flour mixture. Cooking the roux until it is lightly browned gives the gravy a deeper, nutty flavour and colour. Stop too early and the gravy tastes raw and pale; go too far and it turns bitter.

Swap the lemon

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

  1. Lemonthe original
  2. Coconutfits about as well
  3. Figfits about as well
  4. Avocadofits less well

Fit is the average pairing score against veal, egg, bread, butter, flour, mushroom, olive. 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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