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To Dress Veal Cutlets

Veal cutlets fried and served with a brown gravy made from veal trimmings, onion, herbs, and butter.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 16 ingredients
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Why it works: Thyme and parsley match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 9,057 recipes. Both carry cuminaldehyde, which smells Spicy, cumin. The science ↓

To Dress Veal Cutlets

Ingredients

Directions

Prepare the cutlets

  1. Flatten the veal cutlets with a chopper.

  2. Fry the cutlets in fresh butter or dripping until brown on one side.

  3. Turn and cook the other side until thoroughly done, about 15 minutes.

Make the gravy

  1. In a stewpan, combine veal trimmings, soft butter, onion, lemon peel, mace, thyme, parsley, and bay leaf.

  2. Stew the mixture over low heat for 1 hour.

  3. Strain the stew mixture.

  4. Melt 1 ounce of butter in another pan.

  5. Mix in enough flour to dry it up. Stir the flour mixture for a few minutes.

  6. Gradually add the strained gravy, boiling for 5 minutes.

  7. Strain the gravy again.

  8. Pour the gravy over the cutlets.

  9. Optionally, add browning and mushroom or walnut catsup for flavor.

Bread and fry the veal pieces

  1. Cut veal into small pieces.

  2. Dip the pieces in beaten egg with salt.

  3. Coat the pieces with bread crumbs.

  4. Fry the coated pieces until light brown.

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. Thyme + parsleytop 1% of all pairs
    Smell alikestrong
    Cooked together9,057 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

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

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

  3. Lemon + thymetop 1% of all pairs
    Smell alikestrong
    Cooked together3,973 recipes

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

  4. Onion + thymetop 7% of all pairs
    Smell alikemoderate
    Cooked together11,171 recipes

    Shared aroma: coumarin (sweet, hay).

  5. Onion + parsleytop 9% of all pairs
    Smell alikemoderate
    Cooked together25,843 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, browning on the outside while cooking through.
Flour
Thickens the gravy as it cooks with the butter, giving it body.
Egg
Acts as the binder that helps bread crumbs stick to the veal pieces.
Bread crumbs
Form a crisp, golden coating when fried.
Butter
Adds richness and helps the cutlets brown in the pan.

The step that matters

Mix in enough flour to dry it up. Cooking the flour with the butter before adding liquid lets it thicken evenly; adding liquid to raw flour can leave lumps.

Swap the mace

How well each one fits the dish's main ingredients (veal, butter, onion, lemon, thyme, parsley, flour):

  1. Marjoramfits better
  2. Sagefits better
  3. Tarragonfits better
  4. Macethe original

Fit is the average pairing score against veal, butter, onion, lemon, thyme, parsley, flour. 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.

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