Skip to main content
Main

Veal Cutlets

Veal cutlets fried and served with a butter‑flour gravy.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
Jump to recipe ↓

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 the veal

  1. Trim the veal into proper shape and beat it with a rolling pin until the fibers are broken.

  2. Flour the cutlets well to prevent gravy escape.

Fry the cutlets

  1. Fry the cutlets in a pan over medium heat for 12 to 15 minutes until amber brown and cooked through.

  2. Transfer the cutlets to a hot dish.

Make the sauce and serve

  1. Pour off the fat from the pan.

  2. Add butter and melt it.

  3. Stir in flour and cook until well-colored.

  4. Gradually add gravy or boiling water.

  5. Season with pepper, salt, and lemon juice.

  6. Bring the sauce to a boil.

  7. Pour the sauce over the cutlets.

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. Butter + mushroomtop 7% of all pairs
    Smell alikemoderate
    Cooked together12,525 recipes

    Shared aroma: trans-2-decenal (waxy, orange).

  3. Pepper + mushroomtop 11% of all pairs
    Smell alikemoderate
    Cooked together13,580 recipes

    Shared aroma: 2-nonenal (fatty, green).

  4. Flour + buttertop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Veal + mushroomtop 14% of all pairs
    Smell alikemoderate
    Cooked together2,446 recipes

    Shared aroma: 2,4-nonadienal (fatty, green).

Flour and butter 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
Forms the main meat; beating breaks the fibers so the cutlet stays tender.
Flour
Coats the cutlets and later thickens the sauce, helping it cling and stay rich.
Butter
Fat for frying and browning the flour, adding richness and flavor to the sauce.
Gravy or boiling water
Liquid that, with the cooked flour, forms the sauce poured over the cutlets.
Lemon juice or pickle
Adds acidity that brightens the rich, buttery sauce.

The step that matters

Flour the cutlets well. A thorough flour coating forms a barrier and helps the sauce cling and stay in place, so the gravy does not escape from the meat during cooking.

“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.

More veal cutlets recipes

Breaded 34Fried 28Broiled 19Cracker-Crusted 8in Cream Sauce 6with Potatoes 6 See all 232 →

You might also like

Lemon SauceLemon Sauce236 recipesMushroom SoupMushroom Soup60 recipesVeal PattiesVeal Patties50 recipesBeef, Mutton, or Veal BrothBeef, Mutton, or Veal Broth6 recipes