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Veal Cutlets

Veal cutlets coated in seasoned eggs and bread, fried in clarified butter, served with white sauce, forcemeat balls, mushrooms, and fried parsley.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 15 ingredients
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Why it works: Marjoram and thyme match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 2,225 recipes. Both carry terpineol, which smells pine, woody. The science ↓

Veal Cutlets

Ingredients

Directions

Prepare the coating

  1. Season the beaten eggs with mace, nutmeg, salt, pepper, marjoram, thyme, and parsley.

  2. Dip the cutlets into the seasoned eggs.

  3. Coat the cutlets with grated bread.

Fry and serve

  1. Fry the cutlets in clarified butter until golden brown.

  2. Serve with white sauce, forcemeat balls, and small mushrooms.

  3. Garnish with fried parsley.

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. Marjoram + thymetop 1% of all pairs
    Smell alikestrong
    Cooked together2,225 recipes

    Shared aroma: terpineol (pine, woody).

  2. Marjoram + lemontop 1% of all pairs
    Smell alikestrong
    Cooked together957 recipes

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

  3. Lemon + thymetop 1% of all pairs
    Smell alikestrong
    Cooked together3,973 recipes

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

  4. Nutmeg + marjoramtop 1% of all pairs
    Smell alikestrong
    Cooked together687 recipes

    Shared aroma: estragole (anise, licorice).

  5. Pepper + lemontop 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

Eggs
Bind the seasoning and grated bread to the cutlets, helping the coating stick during frying.
Grated bread
Forms a crisp, golden crust that browns in the hot butter.
Clarified butter
Fries the cutlets, adding richness and browning the coating through direct heat.
Veal
Forms the tender meat base of the cutlets, which the coating surrounds.

The step that matters

Frying the cutlets in clarified butter until golden brown. Clarified butter has no milk solids, so it can reach high heat without burning. Enough heat browns the bread coating quickly, while the meat cooks through. Too low a heat leaves the coating greasy and pale.

Swap the mace

How well each one fits the dish's main ingredients (veal, egg, nutmeg, pepper, marjoram, lemon, thyme):

  1. Parsleyfits better
  2. Winter savoryfits better
  3. Sagefits better
  4. Macethe original

Fit is the average pairing score against veal, egg, nutmeg, pepper, marjoram, lemon, thyme. 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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