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Veal Cutlets

Veal cutlets fried and served with a gravy made from veal trimmings, herbs, and a roux.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 20 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 and cook the other side.

  3. If the fire is very hot, turn the cutlets more frequently.

  4. Cook for about 15 minutes, depending on thickness and heat.

Make the gravy

  1. For the gravy, place trimmings in a stew‑pan with soft water, onion, lemon peel, mace, thyme, parsley, and bay leaf.

  2. Stew over low heat for 1 hour, then strain.

  3. In a clean stew‑pan, melt 1 ounce of butter, then mix in enough flour to absorb it.

  4. Stir over heat for a few minutes, gradually add the strained gravy, and boil for 5 minutes.

  5. Strain the sauce through a tamis sieve and pour over the cutlets.

  6. Optionally, add browning sauce, mushroom sauce, walnut ketchup, or lemon pickle.

Variation and serving

  1. For a variation, cut veal into pieces, beat with a cleaver, dip in beaten egg with salt, then in bread crumbs, and fry in boiling lard until light brown.

  2. Serve with gravy or mushroom sauce and garnish 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
Provide the meat that is browned and served, with the trimmings flavouring the gravy.
Butter
Browns the cutlets and adds richness to the sauce base.
Flour
Mixed with butter to form a roux that thickens the gravy.
Eggs
Bind the bread crumbs to the veal in the variation.
Bread crumbs
Form a crisp, golden coating on the veal in the variation.

The step that matters

Turning the cutlets. If the fire is very hot, the outside can brown and scorch before the centre cooks, so turning more often helps even cooking and browning.

“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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