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Veal Cutlets

Veal cutlets fried and served with gravy made from veal trimmings, onion, herbs, and lemon peel.

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 ↓

Veal Cutlets

Ingredients

Directions

Prepare the veal

  1. Trim and flatten the veal cutlets with a cleaver.

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

  3. Turn the cutlets and cook the other side, adjusting the heat as necessary.

  4. Cook the cutlets for about 15 minutes, depending on thickness.

Make the gravy

  1. Combine trimmings, soft water, onion, lemon peel, mace, thyme, parsley, and bay leaf in a stew-pan.

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

  3. Strain the stew.

  4. Melt 1 ounce of butter in a separate stew-pan.

  5. Mix flour into the melted butter to form a paste.

  6. Stir the paste over heat for a few minutes.

  7. Gradually add the strained gravy to the paste, boiling for 5 minutes.

  8. Strain the gravy through a fine sieve.

  9. Pour the gravy over the cutlets.

Bread and fry

  1. Cut veal into crown-sized pieces.

  2. Beat the pieces with a cleaver.

  3. Dip the pieces in beaten egg with a little salt.

  4. Coat the pieces in fine bread crumbs.

  5. Fry the coated pieces in boiling lard until light brown.

Serve

  1. Serve the fried pieces with gravy or mushroom sauce.

  2. Garnish with slices of ham, bacon, or pork sausages.

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, cooked by frying and then breading.
Butter
Browns the cutlets and adds rich flavour to the frying.
Flour
Thickens the melted butter into a paste that gives the gravy body.
Egg
Acts as a binder so the bread crumbs adhere to the veal.
Fine bread crumbs
Form a crisp, golden coating when fried in lard.
Onion
Adds savoury depth to the stock used for the gravy.

The step that matters

Frying the breaded pieces in boiling lard. If the lard is not hot enough, the coating absorbs fat and turns greasy instead of crisp. Hot fat sets the egg and crumbs quickly, giving a light brown, crunchy crust while the veal stays moist inside.

“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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