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Veal Cutlets a Lttalienne

Veal cutlets coated in butter, egg, and breadcrumbs, fried and served with peas and Italian sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Butter and bread are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 27,232 recipes. Both carry delta-decalactone, which smells sweet, creamy. The science ↓

Veal Cutlets a Lttalienne

Oven, in the book's wordsA hot oven

Ingredients

Directions

Prepare

  1. Brush the cutlets with warm butter.

  2. Dip the cutlets in beaten egg and then in bread crumbs.

Cook and serve

  1. Fry the cutlets for 10 minutes.

  2. Serve with peas in the center of the dish and Italian sauce around.

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

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

  2. Bread + peastop 11% of all pairs
    Smell alikemoderate
    Cooked together804 recipes

    Shared aroma: hexyl acetate (fruity, apple).

  3. Egg + breadtop 13% of all pairs
    Smell alikemoderate
    Cooked together22,662 recipes

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

  4. Butter + saucetop 15% of all pairs
    Smell alikelow
    Cooked together15,338 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  5. Butter + peastop 16% of all pairs
    Smell alikemoderate
    Cooked together4,887 recipes

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

Butter and sauce barely smell alike, yet cooks put them together in 15,338 recipes: they work on texture and structure more than aroma.

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 is cooked through while the coating crisps.
Egg
Binds the bread crumbs to the cutlets so the coating stays attached during frying.
Bread crumbs
Form a crisp, golden coating that browns when fried.
Warm butter
Adds richness and moisture to the surface of the cutlets.

The step that matters

Dip the cutlets in beaten egg and then in bread crumbs. If the cutlets are not evenly coated, the crumbs can fall off or burn unevenly in the frying fat. Pressing the crumbs on firmly and letting excess drip off helps the coating stay attached and brown evenly.

Swap the peas

How well each one fits the dish's main ingredients (veal, butter, egg, bread, sauce):

  1. Peasthe original
  2. Pecansfits about as well
  3. Walnutfits about as well
  4. Lima beansfits about as well

Fit is the average pairing score against veal, butter, egg, bread, 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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