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Veal Cutlets

Veal cutlets dusted with flour, optionally coated with egg and breadcrumbs, fried until brown, served with gravy and lemon slices.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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Why it works: Pepper and lemon match in chemistry and in kitchens. They rank in the top 3% of all ingredient pairs, and cooks put them together in 27,047 recipes. Both carry trans-2-nonenal, which smells cardboard, fatty. The science ↓

Veal Cutlets

Ingredients

Directions

Prepare and fry

  1. Dust the veal cutlets with flour on both sides.

  2. Fry the cutlets until brown on both sides, turning them two or three times.

  3. Cook for about 15 minutes over a strong fire or 20 minutes over a moderate fire.

  4. If cutlets are thicker than ½ inch, cook them more slowly and for a longer time.

Vary and serve

  1. For a variation, dip cutlets in egg, coat with bread crumbs mixed with herbs, salt, and pepper, then fry.

  2. Serve with gravy, lemon slices, and optional sides like ham, bacon, or sausages.

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

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

  2. Bread + hamtop 7% of all pairs
    Smell alikemoderate
    Cooked together2,536 recipes

    Shared aroma: 2-acetyl-1-pyrroline (popcorn, roasted).

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

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

  4. Flour + eggtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Veal + hamtop 15% of all pairs
    Smell alikelow
    Cooked together3,264 recipes

    Shared aroma: 2,4-decadienal (seaweed).

Flour and egg barely smell alike, yet cooks put them together in 106,462 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
The main protein, which browns in the pan and becomes tender when cooked gently.
Flour
Forms a thin dry coating that browns in the pan and helps the surface crisp.
Egg
Acts as a binder so the bread crumb coating sticks to the cutlets.
Bread crumbs
Form a crisp, golden outer crust when fried.

The step that matters

Cook thicker cutlets more slowly. Thick veal stays raw inside if the outside browns too fast over high heat. Gentle heat and longer cooking let the centre reach doneness while the surface still browns evenly.

“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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