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Veal Cutlets a LA Proven^ale

Veal cutlets seasoned, floured, and pan‑fried in butter.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Flour and butter are a kitchen classic. They rank in the top 12% of all ingredient pairs, and cooks put them together in 124,287 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Veal Cutlets a LA Proven^ale

Oven, in the book's wordsA rather slow oven

Ingredients

Directions

Prepare the veal

  1. Trim the veal cutlets.

  2. Season the cutlets with salt and pepper.

  3. Dredge the cutlets in flour.

Cook

  1. In a stewpan, melt the butter.

  2. Fry the cutlets until browned.

  3. Drain excess fat from the stewpan.

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. Flour + buttertop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  2. Pepper + flourtop 19% of all pairs
    Smell alikemoderate
    Cooked together50,459 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Veal + peppertop 19% of all pairs
    Smell alikemoderate
    Cooked together10,049 recipes

    Shared aroma: 2-nonenal (fatty, green).

  4. Pepper + buttertop 21% of all pairs
    Smell alikemoderate
    Cooked together85,593 recipes

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

  5. Veal + buttertop 23% of all pairs
    Smell alikemoderate
    Cooked together9,381 recipes

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

Flour and butter 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
Provide the tender meat that is cooked and browned in this dish.
Flour
Coats the cutlets so they brown and develop a crisp, golden crust when fried.
Butter
Fat for frying that carries browning flavour and helps the cutlets colour evenly.

The step that matters

Fry the cutlets until browned. Frying over steady heat in melted butter browns the flour coating and surface proteins. Too little heat or crowded pieces steam the cutlets instead, leaving them pale and soft.

“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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