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Veal Cutlets Fried

Fried veal cutlets coated in bread crumbs and herbs.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 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 ↓

Veal Cutlets Fried

Ingredients

Directions

Prepare

  1. Beat the slices of veal and wet them with eggs.

  2. Mix bread crumbs, parsley, thyme, nutmeg, pepper, and coarse sea salt for seasoning.

  3. Dip the veal in the seasoning mixture.

Cook

  1. Fry the veal in butter until nicely browned.

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 + peppertop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

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

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

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

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

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

  5. Thyme + peppertop 4% of all pairs
    Smell alikemoderate
    Cooked together11,585 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 slices
Forms the main body of the cutlet, cooked until tender and browned.
Eggs
Act as a binder so the crumb coating adheres to the veal.
Bread crumbs
Form a crisp coating that browns during frying.
Butter
Conducts heat for frying and adds richness and browning.

The step that matters

Frying the veal in butter until nicely browned. Butter browns at a lower temperature than oil and can burn if the heat is too high. Medium heat lets the crumb coating brown evenly and the veal cook through without scorching.

Swap the thyme

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

  1. Marjoramfits about as well
  2. Sagefits about as well
  3. Thymethe original
  4. Tarragonfits about as well

Fit is the average pairing score against veal, egg, bread, parsley, nutmeg, pepper, butter. 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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