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Veal Cutlets Breaded

Breaded veal cutlets fried in lard or butter and served with a gravy made from the drippings.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Egg and butter are a kitchen classic. They rank in the top 17% of all ingredient pairs, and cooks put them together in 118,967 recipes. Both carry decanal, which smells soap, orange peel. The science ↓

Veal Cutlets Breaded

Ingredients

Directions

Prepare

  1. Dry the veal cutlets with a towel and season with salt.

  2. Set out a dish with the beaten egg and another with the finely rolled crackers.

  3. Dip each cutlet in the egg, then coat with the cracker crumbs.

Fry and serve

  1. Heat enough lard or butter in a skillet to nearly cover the cutlets.

  2. Fry the cutlets until golden brown.

  3. Make a rich gravy from the drippings and pour over the cutlets before serving.

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. Egg + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

  2. Veal + buttertop 23% of all pairs
    Smell alikemoderate
    Cooked together9,381 recipes

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

  3. 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
The main protein, which cooks through quickly in the hot fat.
Beaten egg
Acts as a sticky binder so the cracker crumbs adhere to the cutlets.
Crackers
Form a crisp, browned crust when fried in fat.
Lard or butter
Conducts heat for frying and adds richness and browning to the crust.

The step that matters

Fry the cutlets until golden brown. Frying in enough hot fat to nearly cover them browns the crumb coating quickly, so the crust sets crisp before the veal dries out.

“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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