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Veal Cutlets

Veal cutlets fried and served with a gravy made from broth, butter, and herbs, garnished with lemon slices.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 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

Cook the cutlets

  1. Fry the veal cutlets over a clear fire, turning frequently until thoroughly cooked but not burned.

  2. Season the veal cutlets with a little pepper and coarse sea salt.

  3. Fry ham or bacon rashers alongside the veal cutlets for added fat.

  4. Remove the rashers from the pan and keep them warm.

  5. Pour off excess fat from the pan.

Make the gravy

  1. Add 1 cup of gravy or broth and 1 tablespoon of butter rolled in flour to the pan.

  2. When the mixture boils, add herbs and bread crumbs.

  3. Pour the gravy over the veal cutlets.

Serve

  1. Arrange the rashers around the edge of the dish.

  2. Garnish with lemon slices.

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 + breadtop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

    Shared aroma: delta-decalactone (sweet, creamy).

  3. Ham + breadtop 7% of all pairs
    Smell alikemoderate
    Cooked together2,536 recipes

    Shared aroma: 2-acetyl-1-pyrroline (popcorn, roasted).

  4. Bread + eggtop 13% of all pairs
    Smell alikemoderate
    Cooked together22,662 recipes

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

  5. Veal + hamtop 15% of all pairs
    Smell alikelow
    Cooked together3,264 recipes

    Shared aroma: 2,4-decadienal (seaweed).

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

What each ingredient does

Veal cutlets
Form the main meat, cooked through and seasoned, and the base the gravy is poured over.
Butter
Enriches the pan liquid and, rolled in flour, helps thicken the gravy.
Bread crumbs
Added to the boiling gravy to help thicken it and give it body.
Ham or bacon rashers
Contribute extra fat and savoury flavour to the pan and the dish.

The step that matters

Thickening the gravy at a boil. Butter rolled in flour must be stirred into the liquid so it dissolves without lumps, and the mixture should boil before the bread crumbs are added so starch thickens properly.

“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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