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Veal Cutlets, Breaded

Breaded veal cutlets served with a butter‑flour sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Lemon and pepper 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, Breaded

Ingredients

Directions

Prepare the veal

  1. Cut veal cutlets into pieces the size of a large oyster.

  2. Pound each cutlet and squeeze a few drops of lemon juice on them.

  3. Let the cutlets rest for 1-2 hours.

  4. Slice the bacon thinly, removing the rind and dark skin.

Cook and serve

  1. Heat a frying pan and cook the bacon until clear, about 3 minutes.

  2. Remove bacon and add the cutlets to the pan, ensuring they have space to turn.

  3. Cook cutlets for about 10 minutes on one side until browned.

  4. Turn cutlets and cook for another 10 minutes until browned on the other side.

  5. Remove cutlets and place on a dish with bacon around them.

  6. Pour off excess fat from the pan.

  7. Add butter and flour to the pan to make a roux; brown lightly.

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. Lemon + peppertop 3% of all pairs
    Smell alikestrong
    Cooked together27,047 recipes

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

  2. Butter + flourtop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Lemon + buttertop 16% of all pairs
    Smell alikemoderate
    Cooked together41,227 recipes

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

  4. Veal + lemontop 17% of all pairs
    Smell alikelow
    Cooked together4,580 recipes

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

  5. Lemon + flourtop 17% of all pairs
    Smell alikemoderate
    Cooked together30,404 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Butter and flour 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 becomes tender and browns in the pan.
Butter
Adds richness and flavor, and browns to give the pan sauce its color.
Flour
Thickens the pan juices into a roux when cooked in the fat.
Breakfast bacon
Renders fat into the pan and adds savory, smoky flavor.
Lemon juice
Adds acidity that brightens the flavor of the veal.

The step that matters

Browning the cutlets. Cutlets need enough space and steady heat to brown rather than steam. Crowding the pan drops the temperature and releases moisture, so the surface turns grey instead of golden, losing flavor.

“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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