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Veal Cutlets, Sautees

Sautéed veal cutlets served with a sauce made from stock, wine, and browned bread.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 12 ingredients
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Why it works: Parsley and shallot match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 3,737 recipes. Both carry 2,4-decadienal, which smells seaweed. The science ↓

Veal Cutlets, Sautees

Ingredients

Directions

Cook the veal

  1. Season the veal cutlets with salt and pepper.

  2. Melt butter in a frying pan over high heat.

  3. Add the cutlets and turn them frequently until browned.

  4. Fry the cutlets until cooked through, then remove and keep warm.

Make the sauce and serve

  1. In the same pan, add the fried bread and place the cutlets on top.

  2. Pour in the stock and white wine, stirring to combine.

  3. Scrape up any glaze from the pan and pour the sauce over the cutlets.

  4. Serve hot.

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. Parsley + shallottop 1% of all pairs
    Smell alikestrong
    Cooked together3,737 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  2. Pepper + parsleytop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  3. Shallot + flourtop 6% of all pairs
    Smell alikestrong
    Cooked together2,081 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Butter + breadtop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

    Shared aroma: delta-decalactone (sweet, creamy).

  5. Pepper + shallottop 11% of all pairs
    Smell alikemoderate
    Cooked together5,898 recipes

    Shared aroma: 2,4-decadienal (seaweed).

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

What each ingredient does

Veal cutlets
Main protein; browns on the outside while cooking through to a tender interior.
Butter
Fat that conducts heat for browning and adds rich flavor to the pan.
Flour
Thickens the pan juices into a smooth sauce.
White wine
Adds acidity and aroma, and lifts the browned glaze from the pan into the sauce.
Stock
Provides liquid and savory body to the sauce.
Shallots
Add mild onion sweetness and aroma as they cook in the sauce.

The step that matters

Scrape up the glaze from the pan. The browned bits stuck to the pan are concentrated flavor. Deglazing with liquid dissolves them into the sauce; leaving them behind yields a flat, pale-tasting sauce.

Swap the parsley

How well each one fits the dish's main ingredients (veal, pepper, shallot, butter, vinegar, bread, flour):

  1. Capersfits about as well
  2. Tarragonfits about as well
  3. Parsleythe original
  4. Thymefits less well

Fit is the average pairing score against veal, pepper, shallot, butter, vinegar, bread, flour. 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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