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Veal Cutlets

Thin veal cutlets seasoned with thyme, parsley, lemon, and butter, coated in breadcrumbs and fried until golden.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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Why it works: Thyme and parsley 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

Ingredients

Directions

Prepare the veal

  1. Prepare the veal by trimming it and cutting it into cutlets about ½ inch thick.

  2. Beat each cutlet to flatten it.

Make the herb butter

  1. Chop the savory thyme finely until it fills a ¼ teaspoon.

  2. Wash and dry the parsley, then chop it finely.

  3. Melt the butter in the oven, then mix in the lemon juice, thyme, and parsley.

Coat and cook

  1. Season the cutlets with salt and pepper, then coat them with the butter mixture and bread crumbs.

  2. Cook the cutlets in a skillet until golden brown, about 5-7 minutes per side.

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. Thyme + parsleytop 1% of all pairs
    Smell alikestrong
    Cooked together9,057 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

  2. Parsley + lemontop 1% of all pairs
    Smell alikestrong
    Cooked together14,037 recipes

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

  3. Thyme + lemontop 1% of all pairs
    Smell alikestrong
    Cooked together3,973 recipes

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

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

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

  5. Lemon + peppertop 3% of all pairs
    Smell alikestrong
    Cooked together27,047 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

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

What each ingredient does

Veal
Forms the main body of the dish, and its tender cut makes thin cutlets easy to cook through.
Butter
Adds richness and moisture, and helps the coating brown in the skillet.
Egg
Helps bind the coating so the bread crumbs adhere to the cutlets.
Bread crumbs
Form a crisp, golden crust on the outside of the cutlets when fried.

The step that matters

Cook the cutlets in a skillet until golden brown. Cook over steady heat so the crumb coating browns and crisps before the thin veal dries out. Too little heat leaves the coating pale and soggy, while too much heat scorches the crumbs before the meat is cooked through.

Swap the thyme

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

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

Fit is the average pairing score against veal, parsley, butter, lemon, egg, pepper, 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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