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Veal Cutlets with Cream

Veal cutlets sautéed in butter and served with a cream sauce, optionally with mushrooms.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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Why it works: Butter and mushroom are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 12,525 recipes. Both carry trans-2-decenal, which smells waxy, orange. The science ↓

Veal Cutlets with Cream

Ingredients

Directions

Prepare the cutlets

  1. Divide the cutlets into sections.

  2. Dip the cutlets in cream, then sprinkle them with flour, coarse sea salt, and black pepper.

Cook

  1. Sauté the cutlets in hot butter until well browned on both sides.

  2. Remove the cutlets to a hot platter.

  3. In the frying pan, add 1 tablespoon of flour to the fat and 1 cup of cream.

  4. Cook for five minutes, seasoning to taste.

  5. If using, add a handful of fresh mushrooms and cook for an additional five minutes.

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

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

  2. Cream + buttertop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

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

  3. Pepper + mushroomtop 11% of all pairs
    Smell alikemoderate
    Cooked together13,580 recipes

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

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

    Shared aroma: isobutyraldehyde (malty, green).

  5. Veal + mushroomtop 14% of all pairs
    Smell alikemoderate
    Cooked together2,446 recipes

    Shared aroma: 2,4-nonadienal (fatty, 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
Provide the meat that browns and becomes tender when quickly sautéed.
Cream
Coats the cutlets and, reduced with flour, forms the thickened sauce.
Flour
Dusts the cutlets for a browned crust and thickens the pan cream into a sauce.
Butter
Conducts heat for browning the cutlets and adds rich flavour to the pan.
Fresh mushrooms
Add earthy flavour and moisture to the sauce as they cook.

The step that matters

Sautéing the cutlets in hot butter until well browned. Browning depends on a hot pan and a dry surface; crowding or overcooking the cutlets can cause steaming and grey, tough meat instead of a golden crust.

“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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