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Veal Cutlets

Veal cutlets coated in egg and cracker crumbs, fried and served with a sweet milk gravy.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Pork and veal are a kitchen classic. They rank in the top 11% of all ingredient pairs, and cooks put them together in 4,930 recipes. Both carry 4-heptenal, which smells creamy, biscuit. The science ↓

Veal Cutlets

Ingredients

Directions

Prepare the pork and fat

  1. Fry the salt pork until brown.

  2. Remove the salt pork from the pan.

  3. Add lard or drippings to the fat in the pan.

Bread and fry the veal

  1. Season the veal slices with salt and pepper.

  2. Dip the veal in the beaten egg.

  3. Coat the veal with cracker crumbs.

  4. Fry the veal until light brown.

  5. Place the cutlets on a hot platter.

Make the gravy and serve

  1. Serve the cutlets with the pork.

  2. Add sweet milk to the pan drippings to make the gravy.

  3. Stir in flour that has been wet in cold water.

  4. Boil for 5 minutes.

  5. Serve the gravy with the cutlets.

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. Pork + vealtop 11% of all pairs
    Smell alikemoderate
    Cooked together4,930 recipes

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

  2. Pork + milktop 12% of all pairs
    Smell alikemoderate
    Cooked together4,386 recipes

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

  3. Milk + flourtop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Egg + flourtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Pork + peppertop 16% of all pairs
    Smell alikemoderate
    Cooked together22,121 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

Milk and flour barely smell alike, yet cooks put them together in 78,219 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
Thin slices form the tender main meat that is coated and fried.
Egg
Beaten egg helps the cracker crumbs adhere to the veal as a coating.
Cracker crumbs
Form a crisp, browned coating on the veal when fried.
Flour
Thickens the milk and drippings into a smooth gravy.
Sweet milk
Forms the liquid base of the gravy, adding body and richness.
Salt pork
Its rendered fat flavours the pan for frying the cutlets and gravy.

The step that matters

Stir in the flour mixed with cold water. Flour must be fully dispersed in cold liquid before heating; added dry or in clumps it forms lumps, and starch only thickens the gravy evenly once it is stirred smooth and brought to a boil.

“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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