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To Fry Veal Cutlets

Breaded veal cutlets fried in butter or lard, served with a lemon‑flavored gravy.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Parsley and lemon 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 ↓

To Fry Veal Cutlets

Ingredients

Directions

Prepare

  1. Heat butter or lard in a pan over medium heat.

  2. Dip the veal cutlets in the beaten egg, then coat with bread crumbs, parsley, pepper, and salt.

Cook and serve

  1. Fry the cutlets slowly until they are a light brown color.

  2. Prepare gravy as for fried steaks.

  3. Add lemon juice and skim before serving over the cutlets.

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 + lemontop 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. Pepper + lemontop 3% of all pairs
    Smell alikestrong
    Cooked together27,047 recipes

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

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

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

  5. Egg + breadtop 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 cutlets
Form the main body of the dish, cooking to a tender interior under a browned coating.
Egg
Binds the bread crumbs to the veal so the coating sticks during frying.
Bread crumbs
Form a crisp, golden coating that browns in the hot fat.
Butter or lard
Conducts heat to the cutlets and adds richness and browning to the coating.
Lemon juice
Adds acidity that brightens the rich, fried flavor of the cutlets.

The step that matters

Fry the cutlets slowly. Slow frying over moderate heat lets the heat reach the centre of the veal before the coating darkens too much. Fast, high heat can scorch the crumbs while the meat stays underdone.

“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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