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Fried Veal Cutlets

Fried veal cutlets coated in breadcrumbs and fried in lard.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Egg and bread are a kitchen classic. They rank in the top 13% of all ingredient pairs, and cooks put them together in 22,662 recipes. Both carry (e)-2-octenal, which smells fatty, green. The science ↓

Fried Veal Cutlets

Ingredients

Directions

Prepare

  1. Cut the veal into small pieces.

  2. Dip the pieces in a well-beaten egg.

  3. Grate stale bread finely and season with pepper and coarse sea salt.

  4. Roll the veal in the bread crumbs.

Fry

  1. Fry in hot lard until brown on both sides.

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 + breadtop 13% of all pairs
    Smell alikemoderate
    Cooked together22,662 recipes

    Shared aroma: (e)-2-octenal (fatty, green).

  2. Bread + peppertop 16% of all pairs
    Smell alikemoderate
    Cooked together20,964 recipes

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

  3. Veal + breadtop 17% of all pairs
    Smell alikelow
    Cooked together3,056 recipes

    Shared aroma: cis-3-hexenol (green, grassy).

  4. Veal + peppertop 19% of all pairs
    Smell alikemoderate
    Cooked together10,049 recipes

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

  5. 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
Is the main protein that gets coated and fried into the cutlet.
Egg
Binds the bread crumbs to the veal so the coating adheres during frying.
Stale bread
Forms the crisp crumb coating that browns in the hot fat.
Lard
Conducts heat for frying and helps the coating turn brown and crisp.

The step that matters

Fry in hot lard until brown on both sides. If the lard is not hot enough, the coating absorbs fat and turns greasy instead of crisp. Browning depends on high surface heat, so the pan and fat must be hot before the cutlets go in.

“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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