Skip to main content
Main

Veal Cutlets

Veal cutlets fried in drippings, served with sauce or gravy.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 11 ingredients
Jump to recipe ↓

Why it works: Pepper and lemon match in chemistry and in kitchens. They rank in the top 3% of all ingredient pairs, and cooks put them together in 27,047 recipes. Both carry trans-2-nonenal, which smells cardboard, fatty. The science ↓

Veal Cutlets

Ingredients

Directions

Prepare the cutlets

  1. Dredge the cutlets with coarse sea salt and black pepper.

  2. Dip them in fine cracker crumbs, then in beaten egg, and again in the crumbs.

Cook and serve

  1. Sauté in hot fat from salt pork or beef drippings.

  2. Brown well on both sides and place on a hot platter.

  3. Surround with tomato or Béarnaise sauce, or make gravy by adding flour to the fat.

  4. Add stock and season with salt, pepper, and lemon juice, or season with butter, salt, and pepper, and serve with tartar sauce.

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. Pepper + lemontop 3% of all pairs
    Smell alikestrong
    Cooked together27,047 recipes

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

  2. Veal + porktop 11% of all pairs
    Smell alikemoderate
    Cooked together4,930 recipes

    Shared aroma: 4-heptenal (creamy, biscuit).

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

    Shared aroma: isobutyraldehyde (malty, green).

  4. Pork + buttertop 13% of all pairs
    Smell alikemoderate
    Cooked together13,933 recipes

    Shared aroma: 2-furfurylthiol (coffee, roasted).

  5. Butter + saucetop 15% of all pairs
    Smell alikelow
    Cooked together15,338 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

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
Main protein that browns and becomes tender when sautéed.
Fine cracker crumbs
Form a crisp, browned coating on the outside of the cutlets.
Egg
Binds the cracker crumbs so the coating adheres to the cutlets.
Flour
Thickens the pan fat into a gravy when added to the drippings.
Stock
Adds liquid and savory flavor to the pan gravy.

The step that matters

Brown well on both sides. Browning develops flavor and a crisp crust through the Maillard reaction. Pale cutlets taste flat and the coating can stay soft, so the pan needs enough hot fat.

“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

Lemon SauceLemon Sauce236 recipesPork CakePork Cake107 recipesRoast PorkRoast Pork82 recipesVeal PattiesVeal Patties50 recipes