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Veal Cutlets

Veal cutlets fried and served with gravy or mushroom sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 17 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 cutlets

  1. Trim and flatten the veal cutlets with a cleaver.

  2. Fry the cutlets in fresh butter or good drippings until brown on one side, then turn them over. If the fire is very hot, turn the cutlets more frequently. Cook for about 15 minutes.

Make the gravy

  1. To make gravy, place the trimmings in a stew-pan with a little soft water, onion, lemon peel, mace, thyme, parsley, and bay leaf. Stew over low heat for 1 hour.

  2. Strain the mixture.

  3. Melt 1 ounce of butter in a clean stew-pan. Mix in enough flour to absorb the butter, and stir the mixture over the heat for a few minutes.

  4. Gradually add the strained gravy until fully combined. Boil the gravy for 5 minutes.

  5. Strain it through a fine sieve and pour it over the cutlets.

Bread and fry the veal

  1. Cut the veal into pieces the size of a crown coin. Beat them with a cleaver.

  2. Dip in beaten egg with a little salt. Coat with fine bread crumbs.

  3. Fry the breaded pieces in boiling lard until light brown.

  4. Serve with good gravy or mushroom sauce, garnished with slices of ham or bacon.

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

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

  3. Lemon + thymetop 1% of all pairs
    Smell alikestrong
    Cooked together3,973 recipes

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

  4. Onion + thymetop 7% of all pairs
    Smell alikemoderate
    Cooked together11,171 recipes

    Shared aroma: coumarin (sweet, hay).

  5. Onion + parsleytop 9% of all pairs
    Smell alikemoderate
    Cooked together25,843 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
Main protein; frying browns the surface and cooks the meat through.
Butter
Enriches the frying and, with flour, forms the roux that thickens the gravy.
Flour
Absorbs the melted butter and thickens the gravy through a roux.
Egg
Binds the bread crumbs to the veal so the coating adheres while frying.
Fine bread crumbs
Form a crisp, golden coating on the breaded veal pieces.

The step that matters

Frying the breaded pieces in boiling lard until light brown. Lard must be hot enough to brown the crumb quickly; if it is too cool, the coating absorbs fat and turns greasy before the veal cooks through.

Swap the mace

How well each one fits the dish's main ingredients (veal, butter, onion, lemon, thyme, parsley, flour):

  1. Marjoramfits better
  2. Sagefits better
  3. Tarragonfits better
  4. Macethe original

Fit is the average pairing score against veal, butter, onion, lemon, thyme, parsley, flour. 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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