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Veal Cutlets, Crumbed or Plain

Veal cutlets that can be plain or breaded, fried until golden.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 11 ingredients
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Why it works: Parsley and shallot match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 3,737 recipes. Both carry 2,4-decadienal, which smells seaweed. The science ↓

Veal Cutlets, Crumbed or Plain

Ingredients

Directions

Prepare the cutlets

  1. Flatten and trim the veal cutlets into a good shape.

  2. Wet a beater in cold water to prevent sticking.

  3. Dust the plain cutlets with flour.

  4. Let the floured cutlets dry.

Fry the plain cutlets

  1. Heat lard or butter in a frying pan until hot.

  2. Fry the plain cutlets until they are a nice light brown.

  3. Season the plain cutlets with salt and pepper.

Bread and fry the remaining cutlets

  1. For breaded cutlets, mix clarified butter, parsley, shallot, salt, and pepper with the beaten eggs.

  2. Combine bread crumbs with flour in a bowl.

  3. Dip each breaded cutlet into the egg mixture.

  4. Coat each cutlet with bread crumbs, patting to ensure they stick.

  5. Fry the breaded cutlets in hot lard until golden brown.

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 + shallottop 1% of all pairs
    Smell alikestrong
    Cooked together3,737 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  2. Pepper + parsleytop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

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

  3. Flour + shallottop 6% of all pairs
    Smell alikestrong
    Cooked together2,081 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Butter + breadtop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

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

  5. Pepper + shallottop 11% of all pairs
    Smell alikemoderate
    Cooked together5,898 recipes

    Shared aroma: 2,4-decadienal (seaweed).

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

What each ingredient does

Veal cutlets
Thick slices of meat that become tender when cooked briefly and gently in fat.
Flour
Dry dusting creates a surface that helps the cutlets brown and gives the coating something to grip.
Eggs
Beaten eggs bind the bread crumbs to the cutlets and set into a crisp, golden crust.
Bread crumbs
Form the crisp outer coating that browns in hot fat while the meat stays moist inside.
Clarified butter
Adds rich flavour to the egg mixture and browns well at frying temperatures.

The step that matters

Let the floured cutlets dry. Flour that stays damp forms a pasty layer instead of a dry, even coat, so the surface browns unevenly and may not crisp properly in the pan.

Swap the shallot

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

  1. Shallotthe original
  2. Leekfits about as well
  3. Chivefits about as well
  4. Carrotfits less well

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