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Veal Cutlets

Veal cutlets are veal fillet rounds coated in breadcrumbs and fried in clarified fat, served with bacon and lemon.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 12 ingredients
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Why it works: Lemon and parsley match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 14,037 recipes. Both carry beta-phellandrene, which smells minty, terpene. The science ↓

Veal Cutlets

Ingredients

Directions

Prepare the veal

  1. Cut the veal into rounds and remove any skin.

  2. Beat the veal with a meat mallet.

  3. Soak the veal in the marinate (beaten egg, parsley, herbs, lemon rind, pepper, and salt) for about one hour.

Fry the cutlets

  1. Toss the marinated veal in bread crumbs.

  2. Press the coated veal into shape.

  3. Fry in smoking hot clarified fat until golden brown, about ten minutes.

  4. Drain the fried cutlets well.

Serve

  1. Arrange the cutlets on a potato border.

  2. Garnish each cutlet with a thin slice of lemon.

  3. Garnish each cutlet with a roll of bacon.

  4. Serve the cutlets with a medley of vegetables in the center.

  5. Pour tomato sauce around the plate.

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 + parsleytop 1% of all pairs
    Smell alikestrong
    Cooked together14,037 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  2. Parsley + peppertop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

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

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

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

  4. Bread + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

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

  5. Bread + eggtop 13% of all pairs
    Smell alikemoderate
    Cooked together22,662 recipes

    Shared aroma: (e)-2-octenal (fatty, green).

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

What each ingredient does

Veal fillet
Forms the main body of the cutlet, cooking to a tender, juicy interior when beaten thin.
Beaten egg
Binds the marinade and helps the bread crumbs adhere to the veal.
Dried bread crumbs
Forms a crisp, golden coating that browns during frying.
Clarified fat
Conducts high heat evenly, producing a golden-brown crust without burning.

The step that matters

Fry in smoking hot clarified fat. If the fat is not hot enough, the coating absorbs oil and turns greasy before it browns. Very hot fat sears the crumb quickly, sealing in moisture and forming a crisp crust.

“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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