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Veal Cutlets

Veal cutlets fried and served with a butter‑flour gravy.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 11 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 ↓

Veal Cutlets

Ingredients

Directions

Prepare

  1. Trim the veal cutlets into proper shape and beat them with a rolling pin until the fibers are broken.

  2. Flour the cutlets well to prevent gravy escape.

Cook the cutlets

  1. Fry the cutlets in a pan over medium heat for 12 to 15 minutes until they are amber brown and cooked through.

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

Make the sauce and serve

  1. Add ½ cup of fresh butter to the pan and melt it.

  2. Stir in 1 dessert spoon of flour and cook until well‑colored.

  3. Gradually add 1 cup of gravy or boiling water, then season with pepper, coarse sea salt, and lemon juice or pickle.

  4. Bring the sauce to a boil and pour it over the cutlets.

  5. Serve with optional forcemeat balls or garnished with rashers of ham or bacon.

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. Butter + mushroomtop 7% of all pairs
    Smell alikemoderate
    Cooked together12,525 recipes

    Shared aroma: trans-2-decenal (waxy, orange).

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

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

  4. Flour + buttertop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Veal + mushroomtop 14% of all pairs
    Smell alikemoderate
    Cooked together2,446 recipes

    Shared aroma: 2,4-nonadienal (fatty, green).

Flour and butter barely smell alike, yet cooks put them together in 124,287 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Veal cutlets
Provide the main meat, which browns in the pan and stays tender once its fibers are broken.
Flour
Coats the cutlets to seal in juices and thickens the gravy sauce when cooked in butter.
Fresh butter
Carries the frying and forms the base of the roux that thickens the sauce.
Gravy or boiling water
Forms the liquid of the sauce that the roux thickens into a pouring sauce.
Lemon juice or pickle
Adds acidity that brightens the rich, buttery gravy.

The step that matters

Cooking the flour into the butter before adding liquid. Flour must cook in the melted butter until well colored so its starch is cooked and the sauce lacks a raw, pasty taste. Adding the liquid gradually keeps the sauce smooth instead of lumpy.

“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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