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Veal Cutlets

Veal cutlets are pan‑fried slices served with a veal gravy.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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Why it works: Celery and carrot match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 10,173 recipes. Both carry myristicin, which smells spice, warm. The science ↓

Veal Cutlets

Ingredients

Directions

Prepare the gravy

  1. Squeeze a few drops of lemon juice on the raw cutlets.

  2. Sprinkle the cutlets with chopped sweet herbs.

  3. In a double saucepan, combine veal trimmings, water, leek roots, orange thyme, marjoram, and a small piece of lemon peel.

  4. Stew the mixture slowly for 2 hours.

  5. Strain the stew.

  6. Remove fat from the cooled veal gravy.

Make the sauce

  1. In a saucepan, heat the fat and add the chopped leek roots, celery, and carrot.

  2. Stir briskly for 10 minutes.

  3. Add flour to make a soft paste.

  4. Stir the paste for 5 more minutes.

  5. Combine the paste with the veal gravy.

  6. Simmer for 45 minutes.

  7. Add cream 10 minutes before straining.

Cook the cutlets

  1. Roll the cutlets in egg and bread crumbs.

  2. Fry the cutlets in clarified fat until golden brown.

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. Celery + carrottop 1% of all pairs
    Smell alikestrong
    Cooked together10,173 recipes

    Shared aroma: myristicin (spice, warm).

  2. Leek + carrottop 3% of all pairs
    Smell alikestrong
    Cooked together1,310 recipes

    Shared aroma: coumarin (sweet, hay).

  3. Celery + lemontop 3% of all pairs
    Smell alikestrong
    Cooked together3,467 recipes

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

  4. Leek + celerytop 4% of all pairs
    Smell alikestrong
    Cooked together1,093 recipes

    Shared aroma: coumarin (sweet, hay).

  5. Leek + lemontop 8% of all pairs
    Smell alikestrong
    Cooked together162 recipes

    Shared aroma: 1-octen-3-ol (mushroom, earthy).

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

What each ingredient does

Veal cutlets
Form the main dish; their thinness lets them cook through and brown quickly when fried.
Flour
Thickens the gravy into a smooth sauce when cooked with the fat into a paste.
Cream
Adds richness and a smoother, rounder texture to the finished sauce.
Leek roots
Contribute savory aroma and body to the veal gravy as they stew and sauté.

The step that matters

Stirring the flour paste. Cooking the flour in hot fat for several minutes cooks out its raw taste and lets it thicken the gravy evenly. Stopping early leaves a floury flavor and lumps once the gravy is added.

“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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