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Veal Cutlets Braised

Braised veal cutlets cooked slowly in lard and served with tomato, brown, or piquant sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Tomato and sauce are a kitchen classic. They rank in the top 15% of all ingredient pairs, and cooks put them together in 5,469 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

Veal Cutlets Braised

Ingredients

Directions

Fry the cutlets

  1. Heat lard in a frying pan.

  2. Fry veal cutlets for 12 to 15 minutes, cooking slowly after the first minute.

  3. Draw the frying pan to one side to control heat.

  4. When golden, remove cutlets and drain on paper in the oven.

Serve

  1. Serve on a hot dish with your choice of sauce.

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. Tomato + saucetop 15% of all pairs
    Smell alikelow
    Cooked together5,469 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  2. Veal + tomatotop 18% of all pairs
    Smell alikemoderate
    Cooked together709 recipes

    Shared aroma: 3-hexenal (apple, fruity).

  3. Veal + saucetop 27% of all pairs
    Smell alikelow
    Cooked together2,072 recipes

    Shared aroma: decanoic acid (soapy, waxy).

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

What each ingredient does

Veal cutlets
The main protein; slow cooking after the first minute keeps the meat tender and evenly golden.
Lard
Fat for frying that conducts heat and helps the cutlets brown.

The step that matters

Cooking slowly after the first minute. Searing the cutlets too hard at the start, or keeping the pan too hot, can scorch the outside before the centre cooks through. Moving the pan to one side lets you lower the heat and keep browning even.

Swap the tomato

How well each one fits the dish's main ingredients (veal, sauce):

  1. Tomatothe original
  2. Shallotfits about as well
  3. Capsicumfits about as well
  4. Onionfits less well

Fit is the average pairing score against veal, sauce. 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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