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Veal Cutlets

Veal cutlets fried and served with a gravy made from the cutlet trimmings and aromatics.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 16 ingredients
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Why it works: Thyme and parsley 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 Cutlets

Ingredients

Directions

Prepare the cutlets

  1. Trim and flatten the veal cutlets with a cleaver.

  2. Fry the cutlets in fresh butter or good drippings until brown on one side, then turn them over. If the fire is very fierce, turn the cutlets more often. Cook for about 15 minutes.

Make the gravy

  1. To make gravy, place the trimmings in a saucepan with a little soft water, onion, lemon peel, mace, thyme, parsley, and bay leaf. Stew over low heat for 1 hour, then strain the mixture.

  2. In a separate saucepan, melt 1 ounce of butter, then mix in enough flour to dry it up. Stir the flour mixture over the heat for a few minutes, then gradually add the strained gravy until fully mixed.

  3. Boil the gravy for 5 minutes, then strain it through a fine sieve and pour it over the cutlets.

Bread and serve

  1. Cut the veal into pieces the size of a crown. Beat the pieces with a cleaver.

  2. Dip them in beaten egg with a little salt. Coat with fine bread crumbs. Fry the breaded pieces in boiling lard until light brown.

  3. Serve with good gravy or mushroom sauce, and garnish with ham slices, bacon rashers, or pork sausages.

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. Thyme + parsleytop 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. Onion + thymetop 7% of all pairs
    Smell alikemoderate
    Cooked together11,171 recipes

    Shared aroma: coumarin (sweet, hay).

  5. Onion + parsleytop 9% of all pairs
    Smell alikemoderate
    Cooked together25,843 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
Form the main body of the dish, cooking to a tender, browned meat.
Butter
Adds richness and browning to the cutlets and enriches the gravy.
Flour
Thickens the butter and strained liquid into a smooth gravy.
Egg
Acts as a binder so the bread crumbs stick to the veal.
Fine bread crumbs
Form a crisp, golden-brown coating when fried.

The step that matters

Frying the breaded pieces in boiling lard. The fat must be hot enough to brown the crumb coating quickly; if it is too cool, the coating absorbs grease and turns soggy before the veal is cooked through.

“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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