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Mushroomed Cutlets

Veal cutlets coated in beaten egg and mushrooms, then fried.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Pepper and mushroom are a kitchen classic. They rank in the top 11% of all ingredient pairs, and cooks put them together in 13,580 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Mushroomed Cutlets

Ingredients

Directions

Prepare

  1. Cut the veal cutlets into individual pieces.

  2. Dust the cutlets with salt and pepper.

  3. Dip each cutlet first in the beaten egg, then in the chopped mushrooms.

Fry

  1. Fry the cutlets in boiling fat until cooked through.

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

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

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

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

  3. Veal + peppertop 19% of all pairs
    Smell alikemoderate
    Cooked together10,049 recipes

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

  4. Egg + mushroomtop 21% of all pairs
    Smell alikemoderate
    Cooked together5,987 recipes

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

  5. Veal + eggtop 28% of all pairs
    Smell alikelow
    Cooked together6,845 recipes

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

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

What each ingredient does

Veal cutlets
Forms the main body of the dish, cooking to a tender, sliceable texture.
Beaten egg
Binds the mushrooms to the cutlets and helps the coating set and brown when fried.
Finely chopped mushrooms
Form a savory coating that adds earthy flavor and texture to the outside.

The step that matters

Frying the cutlets in boiling fat until cooked through. The fat must be hot enough to brown and set the coating quickly; if it is too cool, the egg and mushroom crust absorbs grease and turns soggy before the veal cooks through.

“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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