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Veal Cutlets

Veal cutlets coated in bread and herbs, fried and served with a gravy.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 11 ingredients
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Why it works: Marjoram and lemon match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 957 recipes. Both carry beta-phellandrene, which smells minty, terpene. The science ↓

Veal Cutlets

Ingredients

Directions

Prepare

  1. Season the cutlets with pepper and coarse sea salt.

  2. Mix grated stale bread with chopped sweet marjoram, grated lemon peel, and powdered mace or nutmeg on a flat dish.

  3. Dip each cutlet into the beaten eggs, then coat with the bread mixture, ensuring both sides are covered.

Fry and serve

  1. Melt beef dripping, lard, or fresh butter in a frying pan over high heat.

  2. Fry the cutlets thoroughly, turning them to avoid burning.

  3. Keep the cooked cutlets warm in a covered dish.

  4. Skim the fat from the pan, add a little flour, and stir to make gravy.

  5. Pour the hot gravy around the cutlets and garnish with chopped parsley.

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. Marjoram + lemontop 1% of all pairs
    Smell alikestrong
    Cooked together957 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  2. Pepper + lemontop 3% of all pairs
    Smell alikestrong
    Cooked together27,047 recipes

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

  3. Pepper + marjoramtop 3% of all pairs
    Smell alikestrong
    Cooked together2,609 recipes

    Shared aroma: estragole (anise, licorice).

  4. Pepper + beeftop 10% of all pairs
    Smell alikemoderate
    Cooked together18,971 recipes

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

  5. Veal + beeftop 11% of all pairs
    Smell alikemoderate
    Cooked together3,784 recipes

    Shared aroma: 2,6-nonadienal (cucumber, green).

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

What each ingredient does

Veal cutlets
Lean meat that is cooked through and served as the main portion.
Stale bread
Forms a crisp, golden crumb coating that protects the meat during frying.
Eggs
Bind the bread crumbs to the cutlets so the coating adheres.
Beef dripping, lard, or butter
Conducts heat for frying and adds browning and rich flavour to the crust.
Flour
Thickens the pan juices into a gravy.

The step that matters

Fry the cutlets thoroughly, turning them to avoid burning.. Breaded cutlets brown quickly over high heat, so the coating can scorch before the veal is cooked through. Turning them regularly lets heat reach the centre evenly while the crumb browns without burning.

Swap the mace

How well each one fits the dish's main ingredients (veal, pepper, bread, marjoram, lemon, egg, beef):

  1. Parsleyfits better
  2. Thymefits better
  3. Sagefits better
  4. Macethe original

Fit is the average pairing score against veal, pepper, bread, marjoram, lemon, egg, beef. 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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