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Veal Fillets

Veal fillets coated in breadcrumbs, fried, and served with a tomato and stock sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 17 ingredients
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Why it works: Parsley and thyme 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 Fillets

Ingredients

Directions

Prepare the veal

  1. Cut the veal into slices about 1 inch thick and then into rounds 2 to 3 inches in diameter.

  2. Beat the egg and mix in the parsley, thyme, lemon rind, and lemon juice.

Cook the veal and sauce

  1. Dip each fillet in the egg mixture, coat with breadcrumbs, and fry in hot butter in a sauté pan until browned on both sides.

  2. In a separate pan, melt the butter, add the bacon, and cook until browned.

  3. Add the tomato sauce, stock, flour, cream, and season with lemon juice, salt, and pepper.

  4. Simmer gently for 10 minutes, then serve the meat on a hot dish with sauce poured over.

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. Parsley + thymetop 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. Thyme + tomatotop 4% of all pairs
    Smell alikemoderate
    Cooked together2,370 recipes

    Shared aroma: 1-octen-3-one (mushroom, metallic).

  5. Parsley + tomatotop 8% of all pairs
    Smell alikemoderate
    Cooked together5,398 recipes

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

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

What each ingredient does

Eggs
Bind the parsley, thyme and lemon into a coating that helps breadcrumbs stick to the veal.
Breadcrumbs
Form a crisp, browned crust on the outside of the veal when fried.
Flour
Thickens the sauce so it clings to the meat instead of running off.
Butter
Fat for frying that promotes browning and adds richness to the veal.
Cream
Adds richness and smoothness to the sauce, softening its acidity.

The step that matters

Fry the coated veal until browned on both sides. The egg and breadcrumb coating needs enough hot fat to brown and crisp without burning. Too little heat leaves the coating soggy and greasy, while too much darkens it before the veal is cooked through.

Swap the tomato

How well each one fits the dish's main ingredients (veal, butter, egg, lemon, parsley, thyme, sauce):

  1. Shallotfits better
  2. Leekfits better
  3. Chivefits better
  4. Tomatothe original

Fit is the average pairing score against veal, butter, egg, lemon, parsley, thyme, sauce. Candidates are from the same food group and used in at least 100 recipes.

“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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