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Veal Cutlets, Sautees

Veal cutlets sautéed with butter, vinegar, wine, and optional aromatics, served with fried bread.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 11 ingredients
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Why it works: Pepper and parsley match in chemistry and in kitchens. They rank in the top 2% of all ingredient pairs, and cooks put them together in 34,122 recipes. Both carry 4'-methylacetophenone, which smells bitter almond. The science ↓

Veal Cutlets, Sautees

Ingredients

Directions

Prepare and fry the cutlets

  1. Sprinkle salt and pepper over the cutlets.

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

  3. Add the cutlets and turn them frequently.

  4. Add vinegar to tenderize the meat and fry until nicely browned.

  5. Fry the sliced bread separately.

Make the sauce and serve

  1. Once the cutlets are done, place the fried bread in a dish and top with the cutlets.

  2. Sprinkle with salt and pepper.

  3. Remove the pan from heat and sprinkle a pinch of flour into it.

  4. If desired, add onion and chives.

  5. Pour stock gently into the pan while still on the heat.

  6. Add white wine or water and stir well, scraping up the glaze.

  7. Pour the sauce over the cutlets and 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. Pepper + parsleytop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

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

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

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

  3. Butter + white winetop 9% of all pairs
    Smell alikemoderate
    Cooked together5,083 recipes

    Shared aroma: ethyl octanoate (fruity, wine).

  4. Vinegar + white winetop 11% of all pairs
    Smell alikemoderate
    Cooked together1,776 recipes

    Shared aroma: beta-damascenone (apple, rose).

  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 cutlets
Main protein that browns in the butter and forms the dish's core.
Butter
Fat that conducts heat for frying and adds richness and browning to the cutlets.
Vinegar
Mild acid that is said to tenderize the meat slightly while it fries.
Flour
Thickens the pan juices into a sauce when stirred with the stock and wine.
White wine
Adds acidity and aroma and lifts the browned glaze into the sauce.

The step that matters

Adding the flour off the heat. Flour dropped into very hot fat can clump and scorch. Removing the pan from heat first lets it blend smoothly before the liquid goes in, so the sauce thickens evenly.

Swap the parsley

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

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

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