Skip to main content
Main

Veal Cutlets

Veal cutlets are veal slices coated in egg and breadcrumb mixture, fried and served with a butter‑flour gravy.

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 ↓

Veal Cutlets

Ingredients

Directions

Prepare the veal

  1. Cut the veal into slices about 1 inch thick and flatten with a rolling pin.

  2. Shape and trim the cutlets, then brush them with egg.

  3. Sprinkle the cutlets with breadcrumbs mixed with minced herbs, salt, and pepper, pressing the crumbs down.

Fry and serve

  1. Fry the cutlets in fresh lard or clarified dripping until golden brown and cooked through, covering the pan if thick.

  2. Arrange the cutlets on a dish with curled bacon slices.

  3. Add a little flour to the pan. Add a piece of butter the size of a walnut and brown it. Pour in boiling water as needed.

  4. Season the gravy with salt, pepper, and a little lemon juice. Boil the gravy once.

  5. Pour the gravy over the cutlets before serving.

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

    Shared aroma: isobutyraldehyde (malty, green).

  3. Egg + flourtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Butter + lemontop 16% of all pairs
    Smell alikemoderate
    Cooked together41,227 recipes

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

  5. Veal + lemontop 17% of all pairs
    Smell alikelow
    Cooked together4,580 recipes

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

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
Forms the main body of the cutlets, giving a tender, meaty bite when cooked through.
Egg
Acts as a binder so the breadcrumb coating sticks to the cutlets.
Breadcrumbs
Form a crisp, golden coating that browns during frying.
Bacon
Adds savory fat and flavor to the dish as a garnish-style accompaniment.
Butter
Browns in the pan to add nutty flavor and richness to the gravy.
Flour
Thickens the gravy as it cooks with the pan drippings and butter.

The step that matters

Frying the cutlets until golden and cooked through. Covering a thick cutlet traps heat so the centre cooks through while the coating browns. Browning the crumbs gives flavor, but a thick cutlet can burn outside while remaining undercooked inside if the heat is too high.

“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.

More veal cutlets recipes

Breaded 34Fried 28Broiled 19Cracker-Crusted 8in Cream Sauce 6with Potatoes 6 See all 232 →

You might also like

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