Skip to main content
Main

To Dress Veal Cutlets

Veal cutlets coated in breadcrumbs, fried with bacon, served in a bacon gravy.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 12 ingredients
Jump to recipe ↓

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 Dress Veal Cutlets

Ingredients

Directions

Prepare the cutlets

  1. Dip the veal cutlets in beaten eggs mixed with parsley, pepper, and salt.

  2. Coat the cutlets in bread crumbs.

  3. Heat lard in a pan.

  4. Cook the cutlets slowly until golden brown.

  5. Transfer the cutlets to a hot dish.

Make the bacon gravy

  1. Pour off excess fat.

  2. Fry the bacon.

  3. Add the bacon to the cutlets.

  4. Add flour to the pan. Stir until brown.

  5. Pour in the water and ketchup.

  6. Season with pepper and salt.

  7. Let the sauce boil.

  8. Skim the sauce.

Serve

  1. Arrange the cutlets in a circle with alternating slices of lemon and bacon.

  2. Strain the gravy around the cutlets.

  3. Serve hot.

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. Flour + parsleytop 12% of all pairs
    Smell alikemoderate
    Cooked together16,675 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Flour + ketchuptop 13% of all pairs
    Smell alikemoderate
    Cooked together2,435 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Veal cutlet
Main protein that is cooked until tender and golden in the lard.
Eggs
Bind the parsley and seasoning to the veal and help the bread crumbs adhere.
Bread crumbs
Form a crisp, golden browned coating around the cutlets when fried.
Bacon
Adds smoky, salty fat to the gravy and flavour to the finished dish.
Flour
Browns in the bacon fat and thickens the gravy.
Lard
Fat for frying that browns the coating and gives the cutlets their crust.

The step that matters

Stirring the flour until brown. Flour cooked in fat must be stirred until it turns brown and nutty; undercooked flour leaves a raw, pasty taste, while overcooking burns it and makes the gravy bitter. Browning also builds colour and flavour before the liquid goes in.

“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 recipesLemon SauceLemon Sauce236 recipesWhite BreadWhite Bread80 recipesBread OmeletteBread Omelette60 recipes