Skip to main content
Main

Veal Cutlets

Veal cutlets coated in flour and egg, fried in butter and drippings, finished with a cream sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
Jump to recipe ↓

Why it works: Butter and cream are a kitchen classic. They rank in the top 8% of all ingredient pairs, and cooks put them together in 41,516 recipes. Both carry delta-dodecalactone, which smells sweet, creamy. The science ↓

Veal Cutlets

Ingredients

Directions

Prepare

  1. Trim the outer skin from the veal cutlets.

  2. Roll the cutlets in flour.

  3. In a bowl, mix the beaten egg with hot water.

  4. Dip the floured cutlets in the egg mixture.

Cook

  1. In a frying pan, heat the butter and drippings or lard to cover the bottom.

  2. When hot, add the cutlets and season with salt and pepper.

  3. Cover and cook slowly for about 20 minutes.

  4. When browned, turn the cutlets and fry the other side until golden.

  5. Transfer the cutlets to a warm plate.

Finish and serve

  1. Add cream or milk to the pan, stir until it thickens slightly, and pour 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. Butter + creamtop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

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

  2. Flour + buttertop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Flour + eggtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

    Shared aroma: decanal (soap, orange peel).

  5. Flour + peppertop 19% of all pairs
    Smell alikemoderate
    Cooked together50,459 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Flour and butter 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
The main protein; slow covered cooking keeps the meat tender while it browns.
All-purpose flour
Dry coating that helps the egg mixture cling and promotes browning in the pan.
Egg
Binds the flour coating to the cutlets so the crust holds during frying.
Butter
Adds fat for frying and contributes browning and flavor to the crust.
Cream or milk
Added to the pan juices to make a light, slightly thickened sauce.

The step that matters

Cover and cook slowly for about 20 minutes. Low, covered heat cooks the veal through and keeps it tender, while the floured egg coating needs enough fat and heat to brown without burning. Too much heat scorches the coating before the meat 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.

More veal cutlets recipes

Breaded 34Fried 28Broiled 19Cracker-Crusted 8in Cream Sauce 6with Potatoes 6 See all 232 →

You might also like

Veal PattiesVeal Patties50 recipesBeef, Mutton, or Veal BrothBeef, Mutton, or Veal Broth6 recipesTomato SoupTomato Soup526 recipesBrown BreadBrown Bread461 recipes