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Veal Cutlets

Thin veal cutlets coated in flour, fried, then simmered in a butter‑flour gravy with optional accompaniments.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 11 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

Ingredients

Directions

Prepare the veal

  1. Trim the veal into proper shape and remove any bones.

  2. Use a rolling pin to beat the veal until the fibers are broken.

  3. Coat the veal in flour to prevent gravy from escaping.

Fry and make the sauce

  1. Fry the veal in a pan over medium heat for 12 to 15 minutes until amber brown and cooked through.

  2. Transfer the cutlets to a hot dish.

  3. Pour off excess fat from the pan and add fresh butter.

  4. Once the butter melts, stir in 2 teaspoons of flour and cook until well-colored.

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

  6. Bring the sauce to a boil and pour it over the cutlets.

Serve

  1. Serve with optional fried forcemeat balls or rashers of ham or 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. Butter + mushroomtop 7% of all pairs
    Smell alikemoderate
    Cooked together12,525 recipes

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

  3. Pepper + mushroomtop 11% of all pairs
    Smell alikemoderate
    Cooked together13,580 recipes

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

  4. Flour + buttertop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Ham + meattop 13% of all pairs
    Smell alikemoderate
    Cooked together1,095 recipes

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

Flour and butter 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
Forms the main body of the dish, becoming tender and savory when cooked through.
Flour
Coats the veal and thickens the butter-based sauce so it clings to the cutlets.
Butter
Adds richness and flavor, and browns the flour to build the sauce.
Gravy or boiling water
Forms the liquid base of the sauce that is thickened and poured over the cutlets.

The step that matters

Cooking the flour in the butter. Cooking the flour until well-colored removes its raw taste and builds a nutty color and flavor. Stirring constantly keeps it smooth so the sauce thickens evenly when liquid is added.

“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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