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Veal Cutlets and Olives

Veal cutlets fried in butter and served with olives.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 11 ingredients
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Why it works: Nutmeg and lemon match in chemistry and in kitchens. They rank in the top 5% of all ingredient pairs, and cooks put them together in 11,318 recipes. Both carry beta-phellandrene, which smells minty, terpene. The science ↓

Veal Cutlets and Olives

Ingredients

Directions

Prepare the cutlets

  1. Brush the veal cutlets with egg.

  2. Dip them in bread crumbs and chopped herbs.

  3. Fry the cutlets in 2 tablespoons of butter until slightly golden, turning gently.

Make the sauce and serve

  1. In a fry-pan, melt 1 ounce of sweet butter.

  2. Add nutmeg, flour, grated lemon peel, and a little water; mix well.

  3. Heat the cutlets in this mixture.

  4. Serve garnished with olives.

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. Nutmeg + lemontop 5% of all pairs
    Smell alikestrong
    Cooked together11,318 recipes

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

  2. Bread + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

    Shared aroma: delta-decalactone (sweet, creamy).

  3. Lemon + olivetop 7% of all pairs
    Smell alikemoderate
    Cooked together11,922 recipes

    Shared aroma: 3-hexenal (apple, fruity).

  4. Nutmeg + flourtop 8% of all pairs
    Smell alikemoderate
    Cooked together18,623 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Bread + olivetop 9% of all pairs
    Smell alikemoderate
    Cooked together1,091 recipes

    Shared aroma: 2-undecenal (sweet).

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

What each ingredient does

Veal cutlets
Forms the main body of the dish, cooking to a tender interior when fried gently.
Egg
Acts as a binder so the bread crumbs and herbs stick to the cutlets.
Bread crumbs
Form a crisp, golden coating that browns during frying.
Sweet butter
Adds richness and flavour to the frying and the sauce.
Flour
Thickens the buttery mixture into a smooth, lightly bound sauce.
Grated lemon peel
Adds bright aroma and a touch of acidity to the sauce.

The step that matters

Frying the cutlets until slightly golden. Frying over moderate heat and turning gently browns the crumb coating through Maillard browning while keeping the veal moist; too much heat would scorch the crumbs before the meat is cooked.

“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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