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Veal and Ham Cutlets

Breaded veal and ham cutlets fried in bacon fat and served with a savory gravy.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 17 ingredients
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Why it works: Lemon and parsley match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and 14,037 recipes mention both. Both carry beta-phellandrene, which smells minty, terpene. The science ↓

Veal and Ham Cutlets

Ingredients

Directions

Prepare the cutlets

  1. Cut the veal and ham into neat rounds, about the size of a five shilling piece.

  2. Mix pepper, salt, lemon rind, and parsley on a plate.

  3. Rub each veal cutlet with the mixture and lemon juice.

  4. Brush each cutlet with beaten egg and toss in bread crumbs.

  5. Let stand for 20 minutes, then repeat the egg and breadcrumb process.

Cook the ham and veal

  1. Heat an iron frying pan and fry the ham on both sides until cooked.

  2. Set the cooked ham aside on a hot dish.

  3. Fry the veal cutlets in the hot bacon fat for 10 to 15 minutes until thoroughly cooked.

Make the gravy and serve

  1. Arrange the veal and ham alternately on a serving dish, filling the center with green peas or mixed vegetables.

  2. Stir in flour, stock, ketchup, Harvey's sauce, and browning to make gravy.

  3. Season the gravy with salt and pepper.

  4. Strain the gravy into a tureen.

  5. Serve hot.

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 aroma chemistry they share, and how many recipes mention both.

  1. Lemon + parsleytop 1% of all pairs
    Aroma overlapstrong
    Mentioned together14,037 recipes

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

  2. Pepper + parsleytop 2% of all pairs
    Aroma overlapstrong
    Mentioned together34,122 recipes

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

  3. Pepper + lemontop 3% of all pairs
    Aroma overlapstrong
    Mentioned together27,047 recipes

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

  4. Ham + breadtop 7% of all pairs
    Aroma overlapmoderate
    Mentioned together2,536 recipes

    Shared aroma: 2-acetyl-1-pyrroline (popcorn, roasted).

  5. Parsley + flourtop 12% of all pairs
    Aroma overlapmoderate
    Mentioned together16,675 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

What each ingredient does

Veal fillet
Forms the main meat portion, cooked through in hot fat for a tender bite.
Ham
Adds savoury, salty flavour alongside the veal.
Beaten egg
Binds the bread crumbs so they adhere to the cutlets as a crisp coating.
Bread crumbs
Form a crisp, golden coating when fried in fat.
Flour
Thickens the stock into a smooth gravy.
Lemon juice
Adds acidity that brightens the meat's flavour.

The step that matters

Frying the veal cutlets. The veal must be cooked thoroughly, so the fat should be hot before the cutlets go in. Hot fat seals the crumb coating and cooks the meat through evenly.

“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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