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Veal Cutlets or Chops

Veal cutlets or chops coated in egg yolk and breadcrumbs, fried and served with a tomato, wine, and lemon gravy.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 14 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 or Chops

Ingredients

Directions

Prepare

  1. Chop off the ends of the bones from the veal and stew them in a little water for gravy.

  2. Dip the cutlets in the egg yolk, then coat with bread crumbs mixed with pepper, salt, nutmeg, and lemon peel.

Cook and serve

  1. Fry the cutlets until light brown.

  2. In the gravy, add catsup, white wine, and lemon juice or pickle.

  3. Thicken the gravy with butter rolled in flour and let it boil.

  4. Pour the gravy into a dish and place the cutlets in it, adding pickled mushrooms and forcemeat balls if desired.

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. Nutmeg + lemontop 5% of all pairs
    Smell alikestrong
    Cooked together11,318 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

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

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

  4. Pepper + nutmegtop 7% of all pairs
    Smell alikestrong
    Cooked together13,015 recipes

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

  5. White wine + buttertop 9% of all pairs
    Smell alikemoderate
    Cooked together5,083 recipes

    Shared aroma: ethyl octanoate (fruity, wine).

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

What each ingredient does

Egg yolk
Binds the bread crumb coating so it adheres to the cutlets.
Bread crumbs
Form a crisp, browned coating on the cutlets when fried.
Butter
Enriches the gravy and, with flour, forms a roux that thickens it.
Flour
Thickens the gravy when cooked with butter into a roux.
White wine
Adds acidity and flavor to the gravy.
Catsup
Adds sweetness, acidity and color to the gravy.

The step that matters

Thicken the gravy with butter rolled in flour and let it boil. Flour must be cooked with the fat and liquid until boiling so the starch swells and thickens the gravy smoothly; otherwise it stays thin or tastes raw and floury.

Swap the nutmeg

How well each one fits the dish's main ingredients (veal, egg, bread, pepper, lemon, white wine, butter):

  1. Parsleyfits better
  2. Thymefits better
  3. Tarragonfits better
  4. Nutmegthe original

Fit is the average pairing score against veal, egg, bread, pepper, lemon, white wine, butter. 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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