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Veal Cutlets

Veal cutlets fried and served with a gravy sauce and lemon garnish.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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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 ↓

Veal Cutlets

Ingredients

Directions

Cook the veal

  1. Fry the veal cutlets over a clear fire, turning them frequently until thoroughly cooked without burning.

  2. Season the veal cutlets with a little pepper and coarse sea salt.

  3. Fry ham or bacon rashers alongside the veal to provide sufficient fat.

  4. Remove the rashers and keep them warm when done.

Make the sauce

  1. Once the veal is cooked, pour off any remaining fat from the pan.

  2. Add 1 cup of gravy or broth and 1 tablespoon of butter rolled in 1 tablespoon of flour to the pan. Bring the mixture to a boil.

  3. Add herbs and bread crumbs.

Serve

  1. Pour the sauce over the veal.

  2. Arrange the rashers around the edge of the dish.

  3. Garnish with sliced lemon.

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

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

  3. Ham + breadtop 7% of all pairs
    Smell alikemoderate
    Cooked together2,536 recipes

    Shared aroma: 2-acetyl-1-pyrroline (popcorn, roasted).

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

    Shared aroma: isobutyraldehyde (malty, green).

  5. Veal + hamtop 15% of all pairs
    Smell alikelow
    Cooked together3,264 recipes

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

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
Forms the main body of the dish, cooking through to a tender, savory meat.
Ham or bacon rashers
Supplies fat for frying the veal and adds smoky, salty flavor.
Butter
Enriches the sauce and, with flour, helps thicken it smoothly.
Flour
Combined with butter, thickens the gravy or broth into a sauce.
Gravy or broth
Forms the liquid base of the sauce, adding savory depth.
Bread crumbs
Add body to the sauce and help it thicken slightly.

The step that matters

Cooking the veal through without burning. Veal cutlets are thin and lean, so high heat that is too intense scorches the outside before the centre is cooked. Frequent turning spreads the heat evenly and keeps the meat moist while it cooks through.

“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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