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Veal Cutlets, Breaded

Breaded veal cutlets seasoned with salt and pepper, coated in beaten egg and crackers, fried until cooked, served with lemon juice or tomato sauce.

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 ↓

Veal Cutlets, Breaded

Ingredients

Directions

Prepare

  1. Trim and flatten the veal cutlets.

  2. Season with coarse sea salt and black pepper.

  3. Roll the cutlets in the beaten egg, then in the pounded crackers.

Cook and serve

  1. Fry slowly in good drippings until cooked through.

  2. Drain the cutlets and squeeze a little lemon juice on each before serving hot.

  3. Alternatively, serve with tomato sauce.

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. Pepper + tomatotop 7% of all pairs
    Smell alikemoderate
    Cooked together17,923 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  3. Lemon + tomatotop 11% of all pairs
    Smell alikemoderate
    Cooked together4,592 recipes

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

  4. Tomato + saucetop 15% of all pairs
    Smell alikelow
    Cooked together5,469 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

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

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

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 is flattened so it cooks evenly and stays tender.
Beaten egg
Acts as a glue that helps the cracker coating stick to the meat.
Pounded crackers
Form a crisp, browned breaded crust when fried.
Good drippings
Fat for frying that carries heat evenly and adds browning and savory flavor.

The step that matters

Fry slowly in good drippings until cooked through. Frying over low heat lets the thick cutlet cook through to the center before the cracker coating over-browns or burns. Too much heat gives a dark, bitter crust around a raw interior.

Swap the tomato

The recipe marks tomato as optional. How well each one fits the dish's main ingredients (veal, pepper, egg, lemon, sauce):

  1. Capsicumfits better
  2. Asparagusfits better
  3. Spinachfits better
  4. Tomatothe original

Fit is the average pairing score against veal, pepper, egg, lemon, sauce. Candidates are from the same food group and used in at least 100 recipes.

“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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