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Veal Cutlets and Tomato Sauce

Veal cutlets are dipped in beaten egg with parsley, lemon rind and seasoning, coated in bread crumbs, and fried.

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 ↓

Veal Cutlets and Tomato Sauce

Ingredients

Directions

Prepare the veal

  1. Cut the veal into cutlets with about 5 inches of bone.

  2. Trim the cutlets, leaving 1 inch of bone bare.

  3. Shape the cutlets neatly.

  4. Wet a chopper and flatten the cutlets nicely.

Bread the cutlets

  1. Beat the egg on a plate.

  2. Mix in the parsley, lemon rind, pepper, and salt.

  3. Dip the cutlets in the egg mixture, ensuring it adheres well.

  4. Roll the cutlets in fresh bread crumbs on a sheet of paper.

  5. Pat each cutlet smooth and flat in your hand.

Fry and serve

  1. Melt the butter or dripping in a frying pan and fry the cutlets until golden brown.

  2. Drain the cutlets on paper.

  3. Serve with rich brown sauce.

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. Lemon + peppertop 3% of all pairs
    Smell alikestrong
    Cooked together27,047 recipes

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

  4. Bread + buttertop 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 neck cutlets
Forms the main body of the dish, cooked tender and juicy within the crumb coating.
Egg
Acts as a binder so the bread crumbs stick to the cutlets.
Bread crumbs
Form a crisp, golden coating that browns when fried.
Butter or sweet dripping
Conducts heat for frying and adds richness and browning to the crust.

The step that matters

Frying until golden brown. Frying over steady, moderate heat lets the crumb crust brown and crisp before the thick cutlet overcooks. Too high a heat burns the coating while the centre 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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