Skip to main content
Main

Veal Cutlets

Veal cutlets seasoned with herbs, coated in breadcrumbs, and pan‑fried until browned.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
Jump to recipe ↓

Why it works: Thyme and parsley match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 9,057 recipes. Both carry cuminaldehyde, which smells Spicy, cumin. The science ↓

Veal Cutlets

Ingredients

Directions

Prepare the veal

  1. Saw off the chine bone.

  2. Saw off the upper part of the rib bones, leaving the latter about 3 inches long.

  3. Divide into cutlets.

  4. Flatten with a meat mallet.

  5. Trim neatly.

  6. Season with salt and pepper.

Make the coating

  1. Melt 1 tablespoon of butter.

  2. Add the herbs, parsley, lemon rind, and egg yolks. Mix thoroughly.

  3. Dip each cutlet in this mixture.

  4. Coat each cutlet with breadcrumbs.

Fry and serve

  1. Melt the remaining butter in a frying pan.

  2. Fry the cutlets until nicely browned on both sides.

  3. Drain the cutlets.

  4. Arrange in a circle on a plate.

  5. Put a frill on each bone.

  6. Serve with tomato or demi‑glace 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. Thyme + parsleytop 1% of all pairs
    Smell alikestrong
    Cooked together9,057 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

  2. Lemon + parsleytop 1% of all pairs
    Smell alikestrong
    Cooked together14,037 recipes

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

  3. Lemon + thymetop 1% of all pairs
    Smell alikestrong
    Cooked together3,973 recipes

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

  4. Parsley + peppertop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

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

  5. Lemon + peppertop 3% of all pairs
    Smell alikestrong
    Cooked together27,047 recipes

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

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

What each ingredient does

Veal bones and cutlets
Provide the main meat that is cut, flattened and fried into the dish.
Egg yolks
Bind the breadcrumb coating to the cutlets and help it set and brown.
Butter
Adds richness and carries the heat that browns the coating during frying.
Breadcrumbs
Form a crisp, golden crust around the cutlets when fried.
Lemon rind
Adds bright citrus aroma that lifts the rich veal and butter.

The step that matters

Fry the cutlets until nicely browned on both sides. The coating must brown in hot butter without burning. Too low heat makes it greasy and pale, while too high heat scorches the crumbs before the veal is cooked through.

Swap the thyme

How well each one fits the dish's main ingredients (veal, butter, lemon, parsley, egg, pepper):

  1. Tarragonfits about as well
  2. Thymethe original
  3. Marjoramfits about as well
  4. Sagefits about as well

Fit is the average pairing score against veal, butter, lemon, parsley, egg, pepper. 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.

You might also like

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