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Another Way to Dress Veal Cutlets

Veal cutlets are fried, coated with herbs and bread crumbs, then simmered in gravy and cream, served with lemon, mushrooms, and false eggs.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 16 ingredients
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Why it works: Parsley and thyme 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 ↓

Another Way to Dress Veal Cutlets

Ingredients

Directions

Prepare the cutlets

  1. Cut veal from a leg or the thick part of a loin.

  2. Beat the cutlets lightly with a rolling pin.

  3. Fry the cutlets in butter until light brown.

  4. Remove the cutlets from the pan.

  5. Pour off the butter.

  6. Sprinkle grated bread mixed with minced parsley, lemon thyme, grated lemon peel, nutmeg, white pepper, and coarse sea salt over the cutlets.

Make the gravy and cream sauce

  1. Place the cutlets in a stew pan with fresh butter.

  2. Fry the cutlets slowly until browned.

  3. Add ¼ pint of good gravy and 1 small teacup of thick cream.

  4. Heat while shaking the pan frequently.

Make the false eggs and serve

  1. Rub the yolks of 2 hard-boiled eggs smooth.

  2. Mix the yolks with fresh butter to form small eggs.

  3. Serve garnished with cut lemon, forcemeat balls, mushrooms, and false eggs.

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

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

  4. Parsley + nutmegtop 3% of all pairs
    Smell alikestrong
    Cooked together5,062 recipes

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

  5. Thyme + nutmegtop 3% of all pairs
    Smell alikestrong
    Cooked together1,907 recipes

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

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Veal cutlets
Provide the lean meat that is browned and then gently simmered in gravy and cream.
Butter
Browns the cutlets and adds rich flavour and fat to the pan.
Grated bread
Forms a crumb coating that browns and soaks up the butter during frying.
Thick cream
Adds richness and body to the gravy, giving a smooth, silky sauce.
Good gravy
Supplies savoury meaty liquid that moistens the cutlets and forms the sauce.

The step that matters

Fry the cutlets slowly until browned. Slow frying over moderate heat browns the crumb coating and meat without scorching the butter, which would make the coating bitter. Browning also builds flavour that carries into the gravy.

Swap the white pepper

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

  1. Marjoramfits better
  2. Sagefits better
  3. Winter savoryfits better
  4. White pepperthe original

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