Skip to main content
Main

To Fry Veal Cutlets, Plain

Fried veal cutlets served with a butter‑flour sauce and garnished with broiled bacon slices.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 11 ingredients
Jump to recipe ↓

Why it works: Pepper and lemon match in chemistry and in kitchens. They rank in the top 3% of all ingredient pairs, and cooks put them together in 27,047 recipes. Both carry trans-2-nonenal, which smells cardboard, fatty. The science ↓

To Fry Veal Cutlets, Plain

Ingredients

Directions

Prepare

  1. Beat the veal cutlets well.

  2. Dip them in melted butter, then dredge with flour.

Fry and make the sauce

  1. Fry in oil or butter for 15 minutes.

  2. Remove cutlets to a hot dish.

  3. Pour out frying fat, then add butter rubbed into flour, stock, salt, Cayenne, nutmeg, and lemon juice to the pan.

  4. Shake together for 2 minutes and pour over the cutlets.

Serve

  1. Garnish with thin slices of broiled bacon.

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. Pepper + lemontop 3% of all pairs
    Smell alikestrong
    Cooked together27,047 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

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

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

  3. Pepper + nutmegtop 7% of all pairs
    Smell alikestrong
    Cooked together13,015 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  4. Flour + nutmegtop 8% of all pairs
    Smell alikemoderate
    Cooked together18,623 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Butter + flourtop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Butter and flour barely smell alike, yet cooks put them together in 124,287 recipes: they work on texture and structure more than aroma.

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, cooked through by frying.
Flour
Dry coating that helps the cutlets brown and gives the sauce body when mixed with butter.
Butter
Adds richness and flavor to the coating and the sauce.
Lemon juice
Adds acidity that brightens the rich butter sauce.

The step that matters

Shaking the butter, flour and stock sauce. The butter rubbed into flour must be shaken with the stock while it heats so the flour thickens smoothly instead of clumping, giving a sauce that coats the cutlets evenly.

“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

Lemon SauceLemon Sauce236 recipesVeal PattiesVeal Patties50 recipesBeef, Mutton, or Veal BrothBeef, Mutton, or Veal Broth6 recipesTomato SoupTomato Soup526 recipes