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Veal Cutlets

Breaded veal cutlets fried in clarified butter, served with white sauce, forcemeat balls, mushrooms, and fried parsley.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 15 ingredients
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Why it works: Marjoram and thyme match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 2,225 recipes. Both carry terpineol, which smells pine, woody. The science ↓

Veal Cutlets

Ingredients

Directions

Prepare

  1. Season the beaten eggs with mace, nutmeg, salt, pepper, marjoram, thyme, and parsley.

  2. Dip the cutlets into the seasoned eggs.

  3. Sift grated bread over the cutlets.

Fry and serve

  1. Fry the cutlets in clarified butter until golden brown.

  2. Serve with white sauce, forcemeat balls, and small mushrooms.

  3. Garnish with fried parsley.

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. Marjoram + thymetop 1% of all pairs
    Smell alikestrong
    Cooked together2,225 recipes

    Shared aroma: terpineol (pine, woody).

  2. Marjoram + lemontop 1% of all pairs
    Smell alikestrong
    Cooked together957 recipes

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

  3. Lemon + thymetop 1% of all pairs
    Smell alikestrong
    Cooked together3,973 recipes

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

  4. Nutmeg + marjoramtop 1% of all pairs
    Smell alikestrong
    Cooked together687 recipes

    Shared aroma: estragole (anise, licorice).

  5. Pepper + lemontop 3% of all pairs
    Smell alikestrong
    Cooked together27,047 recipes

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

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

What each ingredient does

Eggs
Bind the seasoning and help the grated bread coating adhere to the cutlets.
Grated bread
Forms a crisp coating that browns during frying.
Veal
Provides the main meat for the cutlets, which stay tender when fried briefly.

The step that matters

Frying the cutlets in clarified butter until golden brown. Clarified butter has no milk solids, so it can heat to a higher temperature without burning. Frying at a steady heat browns the bread coating and cooks the veal through without scorching the crumbs.

Swap the mace

How well each one fits the dish's main ingredients (veal, egg, nutmeg, pepper, marjoram, lemon, thyme):

  1. Parsleyfits better
  2. Winter savoryfits better
  3. Sagefits better
  4. Macethe original

Fit is the average pairing score against veal, egg, nutmeg, pepper, marjoram, lemon, thyme. 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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