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Veal Cutlets Curried

A veal cutlet dish with a curry sauce made from curry powder, flour, butter, and water.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 12 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 Cutlets Curried

Ingredients

Directions

Prepare the cutlets

  1. Cut the veal into desired shapes.

  2. Dip the cutlets in egg yolks and season with bread crumbs, curry powder, and salt.

  3. Fry the cutlets in fresh butter until golden brown.

Make the curry sauce

  1. For the curry sauce, mix equal parts of curry powder, flour, and butter into a paste.

  2. Add the paste to the pan after removing the cutlets.

  3. Moisten the sauce with water, adding cayenne and salt to taste.

  4. Let the sauce thicken and serve hot with 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. Bread + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

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

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

    Shared aroma: isobutyraldehyde (malty, green).

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

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

  4. Egg + flourtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Bread + peppertop 16% of all pairs
    Smell alikemoderate
    Cooked together20,964 recipes

    Shared aroma: 2-nonenal (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

Egg yolks
Bind the bread crumbs to the veal and help the coating brown when fried.
Bread crumbs
Form a crisp, golden coating on the outside of the cutlets.
Curry powder
Supplies the main spiced aroma and flavour of both the coating and the sauce.
Flour
Thickens the sauce together with the butter as it cooks into a paste.
Butter
Frying fat that browns the cutlets and enriches the sauce base.

The step that matters

Let the sauce thicken. Flour needs to cook in the hot fat and liquid long enough to swell and set the sauce; stopping early leaves it thin and raw-tasting.

“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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