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Oyster Cutlets

A savory cutlet made from veal and oysters, bound with suet, bread crumbs, and eggs, then fried and garnished.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 11 ingredients
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Why it works: Lemon and parsley match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 14,037 recipes. Both carry beta-phellandrene, which smells minty, terpene. The science ↓

Oyster Cutlets

Ingredients

Directions

Prepare the filling

  1. Chop veal and oysters finely.

  2. Pound the chopped veal and oysters together in a mortar.

  3. Add veal suet, soaked bread crumbs, lemon juice, salt, and pepper. Mix well.

  4. Beat the yolks of the eggs and add them to the mixture.

  5. Pound the mixture a little more.

Shape and fry

  1. Shape the mixture into small cutlets.

  2. Dip each cutlet in egg.

  3. Coat each cutlet with bread crumbs.

  4. Fry in butter until golden brown.

  5. Drain the cutlets.

Garnish and serve

  1. Garnish with parsley and lemon slices.

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. Lemon + parsleytop 1% of all pairs
    Smell alikestrong
    Cooked together14,037 recipes

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

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

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

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

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

  4. Bread + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

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

  5. Oyster + buttertop 12% of all pairs
    Smell alikemoderate
    Cooked together8,184 recipes

    Shared aroma: 2,6-nonadienal (cucumber, green).

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

What each ingredient does

Veal
Provides the main meaty body and firm structure of the cutlets.
Stewing oysters
Supply the distinct briny flavour that defines the cutlets.
Veal suet
Adds fat that keeps the cutlets moist and tender as they cook.
Bread crumbs
Absorb the oyster liquor and bind the mixture, giving it body.
Eggs
Bind the mixture and form a coating that helps crumbs stick and brown.

The step that matters

Frying in butter until golden brown. Cutlets are only lightly bound with egg and crumbs, so the coating can break or burn if the heat is too high. Moderate heat lets the centre cook through while the crumb crust browns evenly.

“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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