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Veal Cutlets, a LA Feied Oysters

Veal cutlets coated in beaten egg and fine rolled crackers, fried until golden.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Egg and butter are a kitchen classic. They rank in the top 17% of all ingredient pairs, and cooks put them together in 118,967 recipes. Both carry decanal, which smells soap, orange peel. The science ↓

Veal Cutlets, a LA Feied Oysters

Ingredients

Directions

Prepare

  1. Dry the veal pieces with a towel and season with coarse sea salt.

  2. Prepare two dishes: one with the beaten egg and another with the rolled crackers.

Coat and fry

  1. Dip each piece of veal in the egg, then coat with the rolled crackers.

  2. Heat enough lard or butter in a skillet to nearly cover the cutlets.

  3. Fry the cutlets until golden brown.

  4. To make a rich gravy, add a little boiling water to the skillet after the meat is done.

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. Egg + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

  2. Veal + buttertop 23% of all pairs
    Smell alikemoderate
    Cooked together9,381 recipes

    Shared aroma: 3-hexenal (apple, fruity).

  3. Veal + eggtop 28% of all pairs
    Smell alikelow
    Cooked together6,845 recipes

    Shared aroma: 2-nonenal (fatty, green).

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

What each ingredient does

Veal
The main meat; cutlets are cooked through and tender when fried in fat.
Beaten egg
Acts as a binder so the cracker coating sticks to the veal.
Rolled crackers
Form a crisp, golden, browned crust around the cutlets.
Lard or butter
Frying fat that conducts heat for browning and adds richness.

The step that matters

Fry the cutlets until golden brown. The cracker crust browns through Maillard reactions in hot fat. If the fat is too cool, the coating absorbs oil and turns greasy; if too hot, it darkens before the meat cooks through.

“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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