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To Dress Veal Cutlets

Veal cutlets coated in breadcrumbs, fried with bacon, and served in a bacon‑flour gravy.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 12 ingredients
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Why it works: Parsley and lemon match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 14,037 recipes. Both carry beta-phellandrene, which smells minty, terpene. The science ↓

To Dress Veal Cutlets

Ingredients

Directions

Prepare the cutlets

  1. Dip the veal cutlets in beaten eggs mixed with parsley, pepper, and salt.

  2. Coat the cutlets in bread crumbs.

Cook and make the gravy

  1. Heat the lard in a pan and cook the cutlets slowly until they are a nice brown color.

  2. Transfer the cutlets to a hot dish and pour off the fat.

  3. Fry the bacon in the same pan and add it to the cutlets.

  4. Stir the flour into the pan until brown, then pour in the water and ketchup.

  5. Season with pepper and salt, let the sauce boil, and skim it.

Serve

  1. Arrange the cutlets in a circle with alternating slices of lemon and bacon.

  2. Strain the gravy around the cutlets and 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 their aromas overlap, and how often cooks already put them together.

  1. Parsley + lemontop 1% of all pairs
    Smell alikestrong
    Cooked together14,037 recipes

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

  2. Parsley + peppertop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

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

  3. Lemon + peppertop 3% of all pairs
    Smell alikestrong
    Cooked together27,047 recipes

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

  4. Flour + parsleytop 12% of all pairs
    Smell alikemoderate
    Cooked together16,675 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Flour + ketchuptop 13% of all pairs
    Smell alikemoderate
    Cooked together2,435 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, cooked until tender and browned on the outside.
Eggs
Bind the parsley and seasonings and help the bread crumbs adhere to the cutlets.
Bread crumbs
Form a crisp, browned coating that protects the veal during frying.
Lard
Fat for frying that browns the coating and cooks the cutlets evenly.
Flour
Browned in the pan fat to thicken the gravy.
Thin bacon
Adds savory, smoky flavor to both the garnish and the gravy.

The step that matters

Stir the flour into the pan until brown. Browning the flour in the fat builds color and nutty flavor for the gravy, and it must be stirred constantly so it does not scorch. Scorched flour turns the gravy bitter and dark.

“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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