Skip to main content
Main

Veal Cutlets

Veal cutlets coated in egg, breadcrumbs, and served with a brown Italian sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 17 ingredients
Jump to recipe ↓

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

Ingredients

Directions

Prepare the cutlets

  1. Sprinkle cutlets with pepper, salt, and chopped parsley.

  2. In a plate, mix egg yolks with lukewarm clarified butter and season with pepper, salt, and fines herbes.

  3. Dip cutlets in the egg mixture on both sides, then coat with bread crumbs and let sit.

Cook and serve

  1. Broil cutlets over moderate heat until cooked.

  2. For the sauce, sauté shallot in butter or oil, add clove, mace, peppercorns, ham, and bay leaf, and fry briefly. Stir in chopped mushrooms and cook for a few minutes.

  3. Serve the sauce under 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 + 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. Butter + breadtop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

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

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

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

  5. Bread + shallottop 13% of all pairs
    Smell alikemoderate
    Cooked together1,245 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
Form the main body of the dish, cooked through by broiling.
Egg yolks
Bind the coating so the bread crumbs adhere to the cutlets.
Bread crumbs
Form a crisp, browned crust once the cutlets are broiled.
Clarified butter
Adds rich flavour and fat to the egg coating, helping it brown.
Mushrooms
Add earthy flavour and moisture to the sauce as they cook.

The step that matters

Coat the cutlets evenly and let them sit. Egg yolk binds the bread crumbs to the meat, so an even dip and a short rest help the coating stay attached during broiling rather than falling off.

Swap the shallot

How well each one fits the dish's main ingredients (veal, pepper, parsley, egg, butter, bread, sauce):

  1. Shallotthe original
  2. Capsicumfits about as well
  3. Carrotfits about as well
  4. Chivefits less well

Fit is the average pairing score against veal, pepper, parsley, egg, butter, bread, sauce. 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.

You might also like

Brown BreadBrown Bread461 recipesWhite BreadWhite Bread80 recipesBread OmeletteBread Omelette60 recipesMushroom SoupMushroom Soup60 recipes