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Veal Cutlets a L*indienne, or Indian Fashion

A veal cutlet dish flavored with curry powder and served in a butter‑flour gravy.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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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 ↓

Veal Cutlets a L*indienne, or Indian Fashion

Ingredients

Directions

Prepare the cutlets

  1. Cut the veal into small, well‑shaped cutlets.

  2. Beat the slices flat.

  3. Mix the bread crumbs, salt, and curry powder in a bowl.

  4. Coat the cutlets with the mixture.

Fry and make the sauce

  1. Heat a pan and fry the cutlets for 12 to 15 minutes until amber brown.

  2. Lift the cutlets into a hot dish.

  3. Pour off the fat from the pan and add a slice of fresh butter.

  4. Once melted, stir in 2 teaspoons of flour and cook until well‑colored.

  5. Gradually add 1 cup of gravy or boiling water, then season with pepper, salt, and lemon juice.

  6. Bring the sauce to a boil and 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. Pepper + lemontop 3% of all pairs
    Smell alikestrong
    Cooked together27,047 recipes

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

  2. Bread + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

    Shared aroma: delta-decalactone (sweet, creamy).

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

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

  4. Bread + mushroomtop 10% of all pairs
    Smell alikemoderate
    Cooked together2,536 recipes

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

  5. Pepper + mushroomtop 11% of all pairs
    Smell alikemoderate
    Cooked together13,580 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
Forms the cutlets and provides the main meat for the dish.
Bread crumbs
Form a crisp, browned coating on the cutlets as they fry.
Curry powder
Adds the spiced aroma and flavor that defines the coating.
Butter
Adds richness and fat for browning the sauce base.
Flour (in the method)
Thickens the pan fat and drippings into the sauce.

The step that matters

Frying the coated cutlets. The cutlets must brown well in the hot pan; too little heat or crowding makes them steam and turn pale and soggy instead of forming a crisp, amber crust.

“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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