Skip to main content
Main

Veal Cutlets a LA St. Cloud

Veal cutlets coated in egg and breadcrumbs, broiled and served with brown Italian sauce and optional West Indian pickle or French beans.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
Jump to recipe ↓

Why it works: Butter and bread are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 27,232 recipes. Both carry delta-decalactone, which smells sweet, creamy. The science ↓

Veal Cutlets a LA St. Cloud

Ingredients

Directions

Prepare the coating

  1. Combine the yolks of eggs with lukewarm clarified butter in a plate.

  2. Season the mixture with pepper, coarse sea salt, and fines herbes.

  3. Dip the cutlets in the egg mixture on both sides, then coat with bread crumbs.

  4. Place the breaded cutlets on a dish sprinkled with bread crumbs.

Cook and serve

  1. Broil the cutlets over moderate heat until cooked through.

  2. Serve with brown Italian sauce underneath and fill the center with West Indian pickle or French beans if desired.

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. Butter + breadtop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

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

  2. Pepper + beanstop 11% of all pairs
    Smell alikemoderate
    Cooked together4,733 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  3. Egg + breadtop 13% of all pairs
    Smell alikemoderate
    Cooked together22,662 recipes

    Shared aroma: (e)-2-octenal (fatty, green).

  4. Butter + saucetop 15% of all pairs
    Smell alikelow
    Cooked together15,338 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  5. Bread + beanstop 15% of all pairs
    Smell alikemoderate
    Cooked together332 recipes

    Shared aroma: guaiacol (smoky, sweet).

Butter and sauce barely smell alike, yet cooks put them together in 15,338 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

Eggs (yolks)
Bind the breading to the veal and help it set into a golden coating.
Clarified butter
Adds fat for richness and helps the crumbs brown during broiling.
Bread crumbs
Form a crisp outer crust that protects the veal and adds texture.

Swap the beans

The recipe marks beans as optional. How well each one fits the dish's main ingredients (egg, butter, pepper, bread, sauce):

  1. Peasfits about as well
  2. Beansthe original
  3. Chestnutfits about as well
  4. Walnutfits about as well

Fit is the average pairing score against egg, butter, pepper, bread, sauce. 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

Brown BreadBrown Bread461 recipesWhite BreadWhite Bread80 recipesBread OmeletteBread Omelette60 recipesOatmeal BreadOatmeal Bread51 recipes