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Veal Cutlets

Breaded veal cutlets fried in fat bacon and boiling fat, served with a sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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Why it works: Parsley and shallot match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 3,737 recipes. Both carry 2,4-decadienal, which smells seaweed. The science ↓

Veal Cutlets

Ingredients

Directions

Prepare

  1. Beat the veal cutlets with water until well combined.

  2. Lard the cutlets with strips of fat bacon before cooking.

Coat the cutlets

  1. Coat the cutlets in fine stale bread crumbs that have been dried, pounded, and sifted.

  2. Let the coated cutlets sit for 30 minutes.

  3. Dip and roll the cutlets in crumbs again.

  4. Sprinkle minced parsley, shallot, dried herbs, and grated cheese among the crumbs.

Fry and serve

  1. Fry the cutlets in plenty of boiling fat until they are a pale golden brown.

  2. Serve the sauce hot in a separate dish to avoid soggy cutlets.

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 + shallottop 1% of all pairs
    Smell alikestrong
    Cooked together3,737 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  2. Bread + cheesetop 7% of all pairs
    Smell alikemoderate
    Cooked together2,130 recipes

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

  3. Bread + shallottop 13% of all pairs
    Smell alikemoderate
    Cooked together1,245 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  4. Bread + parsleytop 15% of all pairs
    Smell alikemoderate
    Cooked together8,588 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  5. Veal + breadtop 17% of all pairs
    Smell alikelow
    Cooked together3,056 recipes

    Shared aroma: cis-3-hexenol (green, grassy).

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, cooking to tender meat under the crumb coating.
Fine stale bread crumbs
Form a crisp coating that browns during frying and shields the meat from direct heat.
Grated cheese
Adds savoury flavour and helps the crumb coating brown as it fries.
Fat bacon
Adds moisture and rich flavour to the lean veal as it cooks.
Water
Moistens the veal so the crumbs have something to cling to.

The step that matters

Fry in plenty of hot fat. Frying in deep, very hot fat quickly sets the crumb coating and browns it, so the crust stays crisp. Fat that is too cool lets the coating soak up oil and turn greasy and heavy.

Swap the shallot

How well each one fits the dish's main ingredients (veal, bread, parsley, cheese):

  1. Carrotfits better
  2. Tomatofits about as well
  3. Shallotthe original
  4. Potatofits about as well

Fit is the average pairing score against veal, bread, parsley, cheese. Candidates are from the same food group and used in at least 100 recipes.

“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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