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Veal Cutlets and Tomato Sauce

Veal cutlets coated in egg, parsley, lemon rind, and bread crumbs, fried and served with a rich brown sauce.

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. Remove the chine bone and divide the cutlets, leaving one bone in each.

  3. Trim the cutlets neatly, leaving 1 inch of bone bare.

  4. Wet a chopper and flatten the cutlets nicely.

Coat the cutlets

  1. Beat the egg in a plate and mix in the parsley, lemon rind, pepper, and salt.

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

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

  4. 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 and 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
Forms the main meat portion, cooked tender and juicy after flattening.
Egg
Binds the seasoning and helps the bread crumbs adhere to the cutlets.
Bread crumbs
Form a crisp, golden coating that browns in the hot fat.
Butter or sweet dripping
Conducts heat for frying and adds richness and browning to the crust.

The step that matters

Frying until golden brown. Fat must be hot enough to brown the crumb coating quickly. If the pan is too cool, the crumbs absorb grease and turn soggy, while overly high heat can scorch them before the veal cooks through.

“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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