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Veal Cutlets

Veal cutlets cooked with butter, flour, stock, herbs, vegetables, and cloves, served with sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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Why it works: Carrot and clove match in chemistry and in kitchens. They rank in the top 5% of all ingredient pairs, and cooks put them together in 5,873 recipes. Both carry cuminaldehyde, which smells Spicy, cumin. The science ↓

Veal Cutlets

Ingredients

Directions

Prepare the cutlets

  1. Trim the veal cutlets neatly and remove the bones.

  2. Lard the cutlets and place them in a frying pan with butter.

  3. Brown the cutlets on both sides.

Make the sauce and cook

  1. Sprinkle flour over the cutlets and moisten with stock.

  2. Add fine herbs, shaped carrots, small onions, mushrooms, salt, and cloves.

  3. Cook until the cutlets are done.

Serve

  1. Dish the cutlets and place the vegetables in the center.

  2. Skim and strain the sauce, then pour it over the cutlets.

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. Carrot + clovetop 5% of all pairs
    Smell alikestrong
    Cooked together5,873 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

  2. Carrot + oniontop 6% of all pairs
    Smell alikemoderate
    Cooked together21,601 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  3. Butter + mushroomtop 7% of all pairs
    Smell alikemoderate
    Cooked together12,525 recipes

    Shared aroma: trans-2-decenal (waxy, orange).

  4. Carrot + mushroomtop 10% of all pairs
    Smell alikemoderate
    Cooked together2,796 recipes

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

  5. Onion + mushroomtop 10% of all pairs
    Smell alikemoderate
    Cooked together10,626 recipes

    Shared aroma: 2,4-decadienal (seaweed).

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

What each ingredient does

Veal cutlets
Forms the main meat, which becomes tender as it cooks gently in the sauce.
Butter
Fat for frying that browns the surface of the cutlets and adds rich flavour.
Flour
Dusted over the browned cutlets, it thickens the stock into a lightly bound sauce.
Stock
Liquid that moistens the flour and forms the body of the sauce.
Mushrooms
Add earthy flavour and moisture to the sauce as they cook.

The step that matters

Browning the cutlets on both sides. Browning in hot fat creates flavourful browned surfaces through the Maillard reaction. Pale, steamed cutlets lose this depth, and the sauce built on the pan drippings tastes flat.

Swap the clove

How well each one fits the dish's main ingredients (veal, butter, flour, carrot, onion, mushroom):

  1. Parsleyfits better
  2. Thymefits better
  3. Celeryfits better
  4. Clovethe original

Fit is the average pairing score against veal, butter, flour, carrot, onion, mushroom. 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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