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Veal Cutlet

Thin veal cutlets coated in egg and breadcrumbs, fried with bacon and served with optional gravy.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Bread and butter are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 27,232 recipes. Both carry delta-decalactone, which smells sweet, creamy. The science ↓

Veal Cutlet

Ingredients

Directions

Prepare the veal

  1. Trim the veal cutlet from hard skin and sinews, removing any small pieces of bone.

  2. Cut the veal into neat pieces, about 3 to 4 inches in diameter.

  3. Beat the egg in a soup plate and dip each piece of veal in it.

  4. Coat each piece with fine bread crumbs, ensuring they are thoroughly covered.

Fry and serve

  1. Heat a pan and fry the bacon slices until done, then keep them warm in the oven.

  2. If the bacon is lean, add a little butter to the pan to prevent burning.

  3. Fry the veal pieces in the pan for 3 to 4 minutes on one side.

  4. Carefully lift one piece; if it is light brown, turn it over using a slice, avoiding piercing the meat.

  5. Once the second side is light brown, remove the veal from the pan.

  6. Mix 1 teaspoon of flour with 1 teacup of stock to make gravy, if desired.

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. Bread + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

    Shared aroma: delta-decalactone (sweet, creamy).

  2. Veal + beeftop 11% of all pairs
    Smell alikemoderate
    Cooked together3,784 recipes

    Shared aroma: 2,6-nonadienal (cucumber, green).

  3. Butter + flourtop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Bread + beeftop 13% of all pairs
    Smell alikemoderate
    Cooked together4,032 recipes

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

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

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

Butter and flour 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 cutlet
Forms the main body of the dish; its lean meat is cooked through and browned on the surface.
Egg
Acts as a binder so the bread crumbs adhere evenly to the veal.
Fine bread crumbs
Form a crisp, golden coating that browns when fried.
Flour
Thickens the stock into a gravy.

The step that matters

Turning the veal. Turn the cutlet only once the underside is light brown, using a slice rather than a fork. Piercing the meat lets juices escape and dries it out, and the coating can tear or fall off if turned too early.

“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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