Skip to main content
Main

Breaded Veal Cutlets

Breaded veal cutlets simmered in a brown gravy with lemon, Worcestershire sauce, horseradish, or tomato.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 12 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 ↓

Breaded Veal Cutlets

Ingredients

Directions

Prepare the veal

  1. Wipe the veal slice and remove the bone and tough membrane.

  2. Shape the veal for serving and season with salt and pepper.

Bread and brown

  1. Roll the veal in cracker crumbs, then dip in beaten egg, and coat with crumbs again.

  2. Fry slices of salt pork and brown the cutlets in the fat.

Make the gravy and simmer

  1. Place the browned cutlets in a stew pan.

  2. In a separate pan, make a brown gravy with butter, flour, and stock or water.

  3. Season the gravy with lemon, Worcestershire sauce, horseradish, or tomato.

  4. Pour the gravy over the cutlets and simmer for 45 minutes or until tender.

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. Lemon + horseradishtop 9% of all pairs
    Smell alikestrong
    Cooked together1,155 recipes

    Shared aroma: coumarin (sweet, hay).

  3. Flour + horseradishtop 10% of all pairs
    Smell alikestrong
    Cooked together743 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Pepper + horseradishtop 11% of all pairs
    Smell alikemoderate
    Cooked together2,646 recipes

    Shared aroma: coumarin (sweet, hay).

  5. Butter + flourtop 12% of all pairs
    Smell alikelow
    Cooked together124,287 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
Forms the main body of the dish and becomes tender through slow simmering.
Cracker crumbs
Form a crisp, browned coating that protects the meat during frying.
Egg
Acts as a binder that helps the crumbs adhere to the veal.
Butter or pork fat
Carries heat for browning the cutlets and adds rich flavour.
Flour
Thickens the gravy as it cooks with the stock or water.
Stock or water
Forms the liquid base of the gravy and keeps the cutlets moist while simmering.

The step that matters

Browning the breaded cutlets. Breading must be firmly set and golden before the gravy goes on, because the coating needs fat and heat to crisp and brown. Undercooked or pale crumbs will become soggy and may fall off during simmering.

Swap the horseradish

How well each one fits the dish's main ingredients (veal, pepper, egg, butter, flour, lemon, sauce):

  1. Shallotfits better
  2. Asparagusfits better
  3. Capsicumfits better
  4. Horseradishthe original

Fit is the average pairing score against veal, pepper, egg, butter, flour, lemon, 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.

You might also like

Tomato SoupTomato Soup526 recipesLemon SauceLemon Sauce236 recipesCream of Tomato SoupCream of Tomato Soup107 recipesTomato BisqueTomato Bisque61 recipes