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Veal Cutlets Breaded

Breaded veal cutlets served with tomato sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Bread and tomato are a kitchen classic. They rank in the top 10% of all ingredient pairs, and cooks put them together in 1,013 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Veal Cutlets Breaded

Ingredients

Directions

Prepare

  1. Cut the veal steak into four-inch squares.

  2. Dip each piece into the beaten egg, then coat with bread crumbs.

Cook and serve

  1. Fry in hot fat until golden brown.

  2. Serve with tomato 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. Bread + tomatotop 10% of all pairs
    Smell alikemoderate
    Cooked together1,013 recipes

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

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

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

  3. Tomato + saucetop 15% of all pairs
    Smell alikelow
    Cooked together5,469 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  4. Veal + breadtop 17% of all pairs
    Smell alikelow
    Cooked together3,056 recipes

    Shared aroma: cis-3-hexenol (green, grassy).

  5. Veal + tomatotop 18% of all pairs
    Smell alikemoderate
    Cooked together709 recipes

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

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

What each ingredient does

Egg
Binds the bread crumbs to the veal so the coating stays on during frying.
Bread crumbs
Form a crisp, golden coating that browns in the hot fat.
Fat for frying
Conducts heat to brown and crisp the coating quickly.
Tomato sauce
Adds moisture and acidity that contrast with the rich, fried coating.

The step that matters

Fry in hot fat until golden brown. If the fat is not hot enough, the coating absorbs oil and turns greasy and pale instead of crisp. Hot fat sets the crumbs quickly, forming a crust that seals in moisture and browns evenly.

Swap the tomato

How well each one fits the dish's main ingredients (veal, egg, bread, sauce):

  1. Shallotfits about as well
  2. Asparagusfits about as well
  3. Capsicumfits about as well
  4. Tomatothe original

Fit is the average pairing score against veal, egg, bread, sauce. 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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