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Cutlets of Veal, with Oysters

Veal cutlets coated with egg, bread crumbs, and oysters, then fried and served with a lemon, mushroom ketchup, and sherry gravy.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 12 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 ↓

Cutlets of Veal, with Oysters

Ingredients

Directions

Prepare

  1. Beat the slice of veal and shape it into cutlets.

  2. Dip the cutlets in egg yolk, then coat with seasoned forcemeat mixed with oysters.

  3. Roll up the cutlets and coat them with beaten egg and bread crumbs.

Fry and serve

  1. Fry the cutlets in hot lard or drippings until golden brown.

  2. Drain the cutlets from fat and serve with gravy flavored with lemon juice, mushroom ketchup, and sherry.

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. Bread + mushroomtop 10% of all pairs
    Smell alikemoderate
    Cooked together2,536 recipes

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

  3. Pepper + mushroomtop 11% of all pairs
    Smell alikemoderate
    Cooked together13,580 recipes

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

  4. Bread + oystertop 13% of all pairs
    Smell alikemoderate
    Cooked together2,545 recipes

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

  5. Egg + breadtop 13% of all pairs
    Smell alikemoderate
    Cooked together22,662 recipes

    Shared aroma: (e)-2-octenal (fatty, green).

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

What each ingredient does

Veal
Forms the main body of the cutlet and provides the meaty base for the dish.
Egg yolk
Acts as a binder that helps the coating adhere to the cutlets.
Bread crumbs
Form a crisp, golden outer crust when fried.
Oysters
Add a briny, savoury flavour to the forcemeat coating.

The step that matters

Frying the cutlets in hot fat. If the fat is not hot enough, the breadcrumb coating absorbs grease instead of crisping quickly, leaving the cutlets soggy and oily. Hot fat sets the coating fast and browns it, so the veal inside stays moist.

“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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