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Veal Cutlets

Veal cutlets coated in egg and cracker crumbs, pan‑fried and served with rich brown gravy.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 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

Ingredients

Directions

Prepare

  1. Cut the veal into nice pieces and season with salt and pepper.

  2. Dip each piece in beaten egg, then coat with cracker crumbs.

Cook and serve

  1. In a hot pan, mix butter and lard until melted.

  2. Add the coated veal cutlets and cook slowly until browned on both sides.

  3. Serve with rich brown gravy.

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

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

  3. Pepper + buttertop 21% of all pairs
    Smell alikemoderate
    Cooked together85,593 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

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

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

  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
The main protein; cooking slowly until browned on both sides cooks it through while developing a golden crust.
Egg
Beaten egg acts as a binder so the cracker crumbs adhere to the veal.
Cracker crumbs
Form a coating that browns in the fat and gives the cutlets a crisp, crunchy exterior.
Butter
Adds richness and flavor and helps the coating brown in the pan.
Lard
Fat with a high smoke point that conducts heat evenly and helps the coating brown.

The step that matters

Cook slowly until browned on both sides. Cooking over gentle heat lets the coating brown evenly and the veal cook through without the crumbs burning on the outside while the centre stays underdone.

“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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