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Veal Cutlets a LA Dreux

Veal cutlets seasoned, floured, pan‑fried, finished with lemon juice and parsley.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Lemon and parsley match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 14,037 recipes. Both carry beta-phellandrene, which smells minty, terpene. The science ↓

Veal Cutlets a LA Dreux

Ingredients

Directions

Prepare

  1. Season the veal cutlets with salt and pepper.

  2. Dredge the cutlets in flour.

Cook and serve

  1. Heat butter in a pan over medium heat.

  2. Cook the cutlets until golden brown on both sides.

  3. Drizzle with lemon juice and garnish with parsley 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. Lemon + parsleytop 1% of all pairs
    Smell alikestrong
    Cooked together14,037 recipes

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

  2. Pepper + parsleytop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

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

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

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

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

    Shared aroma: isobutyraldehyde (malty, green).

  5. Flour + parsleytop 12% of all pairs
    Smell alikemoderate
    Cooked together16,675 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
Main protein that is cooked until tender and browned on the outside.
Butter
Fat that conducts heat in the pan and promotes golden browning of the flour coating.
Flour
Light coating that helps the cutlet surface brown and gives a slightly crisp exterior.
Lemon juice
Adds acidity that brightens the rich, buttery flavour of the cutlets.

The step that matters

Cook the cutlets until golden brown on both sides. Flour-dredged meat browns through the Maillard reaction, which needs a hot, dry surface. Crowding the pan or moving the cutlets too early traps steam, leaving them pale and soft instead of golden.

“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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