Skip to main content
Main

Veal Cutlets Grillees with Mushrooms

Veal cutlets breaded and grilled, served with a mushroom sauce made from beef stock, espagnole sauce, lemon juice, and cayenne pepper.

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

Why it works: Lemon and pepper 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 Grillees with Mushrooms

Ingredients

Directions

Prepare the cutlets

  1. Salt the veal cutlets and prepare bread crumbs and clarified butter by the fire.

  2. Dip each cutlet in egg.

  3. Coat each cutlet with bread crumbs.

  4. Place the coated cutlets on paper.

  5. Dip the breaded cutlets in clarified butter.

  6. Coat the cutlets with bread crumbs again.

  7. Let the cutlets rest on paper until 20 minutes before serving.

Grill and serve

  1. Grill the cutlets over a clear charcoal fire, starting with the side that was down.

  2. Cook until both sides are a fine brown color.

  3. Serve immediately.

Make the sauce

  1. For the sauce, stew mushrooms in butter for a few minutes.

  2. Add beef stock and espagnole sauce, and reduce gently until moderately thick.

  3. Just before serving, stir in lemon juice and cayenne pepper.

  4. Pour the sauce in the center of 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. Lemon + peppertop 3% of all pairs
    Smell alikestrong
    Cooked together27,047 recipes

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

  2. Mushroom + beeftop 4% of all pairs
    Smell alikemoderate
    Cooked together3,232 recipes

    Shared aroma: 2,4-nonadienal (fatty, green).

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

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

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

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

  5. Beef + peppertop 10% of all pairs
    Smell alikemoderate
    Cooked together18,971 recipes

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

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

What each ingredient does

Veal cutlets
Provide the main protein, which cooks through and browns on the grill.
Bread crumbs
Form a crisp, browned coating that protects the meat and adds texture.
Clarified butter
Carries heat evenly and helps the crumb coating brown without burning.
Egg (in the method)
Acts as a binder so the bread crumbs stick to the cutlets.
Mushrooms
Add earthy flavor and moisture to the sauce as they stew in butter.
Espagnole sauce
Thickens the sauce and gives it a rich, savory body when reduced.

The step that matters

Rest the breaded cutlets before grilling. Letting the breaded cutlets rest until shortly before serving helps the coating set and adhere, so it is less likely to fall off on the grill.

“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.

You might also like

Beef, Mutton, or Veal BrothBeef, Mutton, or Veal Broth6 recipesBrown BreadBrown Bread461 recipesLemon SauceLemon Sauce236 recipesRoast BeefRoast Beef211 recipes