Why it works: Egg and bread are a kitchen classic. They rank in the top 13% of all ingredient pairs, and cooks put them together in 22,662 recipes. Both carry (e)-2-octenal, which smells fatty, green. The science ↓
Veal Cutlets
Ingredients
Directions
Coat the cutlets
Coat each cutlet evenly with the beaten egg white using an egg brush.
Dip the coated cutlets in the powdered bread crumbs.
Fry and serve
Fry the cutlets in plenty of hot lard or dripping until they are a delicate brown.
Carefully drain the cutlets from the fat before serving.
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.
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Egg + breadtop 13% of all pairsSmell alikemoderateCooked together22,662 recipes
Shared aroma: (e)-2-octenal (fatty, green).
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Veal + breadtop 17% of all pairsSmell alikelowCooked together3,056 recipes
Shared aroma: cis-3-hexenol (green, grassy).
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Veal + eggtop 28% of all pairsSmell alikelowCooked together6,845 recipes
Shared aroma: 2-nonenal (fatty, green).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Egg white
- Acts as a binder that helps the bread crumbs stick to the veal.
- Stale bread crumbs
- Form a crisp, golden coating that protects the meat during frying.
- Veal
- Is the main cut that becomes tender and juicy when fried thin.
- Lard or dripping
- Conducts heat for frying and browns the crumb coating.
The step that matters
Fry in plenty of hot fat. Enough hot fat keeps its temperature steady when the cutlets go in, so the coating crisps and browns quickly instead of soaking up grease. Fat that is too cool makes the crumbs greasy and the meat dry.
“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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