Skip to main content
Main

To Fry Veal Cutlets

A dish of veal cutlets fried and served with a butter‑stock sauce and bacon garnish.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 11 ingredients
Jump to recipe ↓

Why it works: Pepper and lemon match in chemistry and in kitchens. They rank in the top 3% of all ingredient pairs, and cooks put them together in 27,047 recipes. Both carry trans-2-nonenal, which smells cardboard, fatty. The science ↓

To Fry Veal Cutlets

Ingredients

Directions

Prepare the cutlets

  1. Beat the veal cutlets well.

  2. Dip the cutlets in melted butter, then dredge them with flour.

Fry and make the sauce

  1. Fry the cutlets in oil or butter for 15 minutes.

  2. Remove the cutlets to a hot dish.

  3. Pour out the excess butter from the pan.

  4. Add 2 ounces of butter rubbed into flour, stock, salt, Cayenne pepper, nutmeg, and lemon juice to the pan.

  5. Shake the mixture together for 2 minutes.

Serve

  1. Pour the sauce over the cutlets.

  2. Garnish with thin slices of broiled 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. Pepper + lemontop 3% of all pairs
    Smell alikestrong
    Cooked together27,047 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  2. Nutmeg + lemontop 5% of all pairs
    Smell alikestrong
    Cooked together11,318 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  3. Pepper + nutmegtop 7% of all pairs
    Smell alikestrong
    Cooked together13,015 recipes

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

  4. Flour + nutmegtop 8% of all pairs
    Smell alikemoderate
    Cooked together18,623 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Butter + flourtop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Butter and flour barely smell alike, yet cooks put them together in 124,287 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Veal cutlets
Beating and frying give the meat a tender, browned exterior that makes the dish.
Flour
Dredging coats the cutlets so they brown in the pan and hold the butter.
Butter
Adds richness and flavour, and helps the coating brown during frying.
Stock
Adds moisture and savoury flavour to the sauce.
Lemon juice
Adds acidity that brightens the rich butter sauce.

The step that matters

Shaking the sauce for 2 minutes. The butter and flour must be shaken with the stock so the mixture emulsifies and thickens smoothly rather than separating or clumping.

“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

Lemon SauceLemon Sauce236 recipesVeal PattiesVeal Patties50 recipesBeef, Mutton, or Veal BrothBeef, Mutton, or Veal Broth6 recipesTomato SoupTomato Soup526 recipes