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Veal Cutlets a l'Anglaise

Veal cutlets coated in butter, herbs, lemon, and breadcrumbs, fried until golden and served with mashed potatoes and brown sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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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 a l'Anglaise

Ingredients

Directions

Prepare the cutlets

  1. Trim the veal cutlets neatly and pound them with a cutlet bat.

  2. In a plate, melt the butter and mix in thyme, parsley, lemon juice, and grated lemon rind.

  3. Dip each cutlet in the seasoned butter, then coat with the bread crumbs, pressing them on firmly.

Cook and serve

  1. Heat a buttered sauté pan and fry the cutlets until golden brown.

  2. Serve the cutlets on a hot dish with a border of mashed potatoes and pour hot brown sauce around them.

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. Parsley + lemontop 1% of all pairs
    Smell alikestrong
    Cooked together14,037 recipes

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

  3. Thyme + lemontop 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 cutlets
Form the main body of the dish, cooking to a tender interior when pounded thin.
Butter
Carries the herbs and lemon flavour and browns in the pan for a rich finish.
Bread crumbs
Form a crisp golden coating that protects the veal while it fries.
Thyme
Adds a savoury herbal aroma to the seasoned butter coating.
Lemon juice
Adds acidity that brightens the rich butter and veal.

The step that matters

Pressing the bread crumbs on firmly. If the crumbs are not pressed on firmly, they can loosen or fall off in the pan, leaving bare veal that browns unevenly and cooks dry at the surface.

Swap the thyme

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

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

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

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