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Veal Cutlets

Veal cutlets are breaded veal slices fried with butter, served with bacon and mushrooms.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 12 ingredients
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Why it works: Thyme and marjoram match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 2,225 recipes. Both carry terpineol, which smells pine, woody. The science ↓

Veal Cutlets

Ingredients

Directions

Prepare the veal

  1. Cut veal into slices about ¾ inch thick.

  2. Beat the slices with a rolling pin.

Coat and fry

  1. Brush or dip the slices in the yolk of the egg.

  2. Coat the slices with a mixture of bread crumbs, parsley, thyme, marjoram, nutmeg, pepper, and salt.

  3. Fry the cutlets until they are a nice brown.

Garnish and serve

  1. Garnish with fried bacon rolls.

  2. Garnish with parsley.

  3. For a Dutch oven preparation, pour melted butter and mushrooms over 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. Thyme + marjoramtop 1% of all pairs
    Smell alikestrong
    Cooked together2,225 recipes

    Shared aroma: terpineol (pine, woody).

  2. Parsley + thymetop 1% of all pairs
    Smell alikestrong
    Cooked together9,057 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

  3. Parsley + marjoramtop 1% of all pairs
    Smell alikestrong
    Cooked together1,979 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

  4. Marjoram + nutmegtop 1% of all pairs
    Smell alikestrong
    Cooked together687 recipes

    Shared aroma: estragole (anise, licorice).

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

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

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 cutlet, cooking to a tender, meaty bite when beaten thin and fried.
Egg yolk
Acts as a binder that helps the bread crumb coating stick to the veal.
Bread crumbs
Form a crisp coating that browns during frying.
Butter
Adds richness and helps the cutlets brown in the pan.

The step that matters

Fry the cutlets until they are a nice brown. Frying over heat that is too low lets the coating soak up fat and turn soggy, while frying too hot can burn the crumbs before the veal is cooked through. Even, moderate heat gives a golden crust and a fully cooked centre.

Swap the nutmeg

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

  1. Sagefits better
  2. Winter savoryfits better
  3. Tarragonfits better
  4. Nutmegthe original

Fit is the average pairing score against veal, egg, bread, parsley, thyme, marjoram, pepper. 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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