Skip to main content
Main

Veal Cutlets, a LA Fried Oysters

Veal cutlets coated in beaten egg and crackers, fried until golden and served with a rich gravy.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
Jump to recipe ↓

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 Fried Oysters

Ingredients

Directions

Prepare

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

  2. Set out the beaten egg and rolled crackers in separate dishes.

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

Fry

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

  2. Fry the cutlets until golden brown.

Make the gravy

  1. To make a rich gravy, add a little boiling water 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
Forms the main body of the dish, becoming tender when fried through.
Egg
Acts as a binder so the cracker coating sticks to the veal.
Crackers
Form a crisp, golden coating that browns in the hot fat.
Lard or butter
Conducts heat for frying and adds browning and rich flavor to the coating.

The step that matters

Fry the cutlets until golden brown. The fat must be hot enough to crisp the cracker coating quickly. If it is too cool, the coating absorbs fat and turns greasy and pale instead of crisp.

“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.

You might also like

Veal PattiesVeal Patties50 recipesBeef, Mutton, or Veal BrothBeef, Mutton, or Veal Broth6 recipesTomato SoupTomato Soup526 recipesBrown BreadBrown Bread461 recipes