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Another Way to Dress Veal Cutlets

Veal cutlets coated with bread crumbs and herbs, fried, then simmered in gravy and cream, served with lemon, mushrooms, and false eggs.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 16 ingredients
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Why it works: Parsley and thyme match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 9,057 recipes. Both carry cuminaldehyde, which smells Spicy, cumin. The science ↓

Another Way to Dress Veal Cutlets

Ingredients

Directions

Prepare the cutlets

  1. Cut veal from a leg or loin and beat with a rolling pin.

  2. Fry the cutlets in butter until light brown, then remove from the pan and pour off the butter.

  3. Sprinkle the cutlets with grated bread, parsley, lemon thyme, lemon peel, nutmeg, white pepper, and salt.

Braise in gravy and cream

  1. Place cutlets in a stew pan with fresh butter and fry slowly until browned.

  2. Add gravy and cream.

  3. Heat while shaking the pan frequently.

Garnish and serve

  1. To make false eggs, mash the yolks of hard-boiled eggs with fresh butter into small egg shapes.

  2. Serve garnished with cut lemon, forcemeat balls, mushrooms, and false eggs.

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. Parsley + thymetop 1% of all pairs
    Smell alikestrong
    Cooked together9,057 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

  2. Parsley + lemontop 1% of all pairs
    Smell alikestrong
    Cooked together14,037 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. Parsley + nutmegtop 3% of all pairs
    Smell alikestrong
    Cooked together5,062 recipes

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

  5. Thyme + nutmegtop 3% of all pairs
    Smell alikestrong
    Cooked together1,907 recipes

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

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

What each ingredient does

Veal cutlets
Lean meat that browns and becomes tender when gently simmered in gravy and cream.
Butter
Fat that browns the cutlets and carries flavor into the pan.
Grated bread
Coats the cutlets, adding a crisp, lightly browned surface.
Thick cream
Adds richness and body, giving the sauce a smooth, silky texture.
Good gravy
Supplies the savory liquid that moistens the meat and forms the sauce.

The step that matters

Frying slowly until browned. Slow frying in butter browns the cutlets through the Maillard reaction without scorching the milk solids. Rushing the heat leaves them burnt outside and pale within, and it can make the butter bitter before the gravy and cream go in.

Swap the white pepper

How well each one fits the dish's main ingredients (veal, butter, bread, parsley, lemon, thyme, nutmeg):

  1. Marjoramfits better
  2. Sagefits better
  3. Winter savoryfits better
  4. White pepperthe original

Fit is the average pairing score against veal, butter, bread, parsley, lemon, thyme, nutmeg. 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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