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To Fry Veal Cutlets

Fried veal cutlets with bacon, ketchup, and lemon juice.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Pepper and lemon 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 ↓

To Fry Veal Cutlets

Ingredients

Directions

Prepare

  1. Cut the veal into half-inch thick cutlets, removing any bones.

  2. In a pan, heat the lard.

Cook the bacon

  1. Fry the bacon until cooked.

  2. Remove the bacon and set aside.

Make the sauce and cook the veal

  1. In the same pan, add the water, ketchup, pepper, salt, and lemon juice. Bring to a boil.

  2. Add the veal cutlets to the pan.

  3. Simmer until they are cooked through and lightly browned.

Serve

  1. Serve the cutlets hot with the bacon on top.

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

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

  2. Veal + lemontop 17% of all pairs
    Smell alikelow
    Cooked together4,580 recipes

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

  3. Veal + peppertop 19% of all pairs
    Smell alikemoderate
    Cooked together10,049 recipes

    Shared aroma: 2-nonenal (fatty, green).

  4. Ketchup + peppertop 24% of all pairs
    Smell alikelow
    Cooked together3,207 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  5. Ketchup + lemontop 26% of all pairs
    Smell alikelow
    Cooked together1,447 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

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

What each ingredient does

Veal cutlet
Forms the main body of the dish, cooking to a tender, sliceable texture in the simmer.
Bacon
Adds fat and savory flavour that carries into the pan and tops the finished cutlets.
Ketchup
Adds sweetness and acidity to the simmering liquid, building a tangy glaze.
Lard
Provides fat for frying, helping the cutlets and bacon brown.

The step that matters

Simmering the veal. Simmering too hard or too long can toughen the meat and dry out the cutlets. Gentle heat cooks the veal through while keeping it moist and tender, and lightly browns the surface.

“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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