Skip to main content
Main

Breaded Veal Cutlets

Breaded veal cutlets are seasoned, coated in egg and crackers, fried, and served with lemon or tomato sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
Jump to recipe ↓

Why it works: Pepper and lemon match in chemistry and in kitchens. They rank in the top 3% of all ingredient pairs, and cooks put them together in 27,047 recipes. Both carry trans-2-nonenal, which smells cardboard, fatty. The science ↓

Breaded Veal Cutlets

Ingredients

Directions

Prepare

  1. Trim and flatten the veal cutlets.

  2. Season with pepper and coarse sea salt.

  3. Roll the cutlets in the beaten egg, then in the pounded crackers.

Cook and serve

  1. Fry slowly in good drippings until cooked through.

  2. Drain the cutlets and squeeze a little lemon juice on each.

  3. Serve hot, or with tomato sauce if desired.

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

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

  2. Pepper + tomatotop 7% of all pairs
    Smell alikemoderate
    Cooked together17,923 recipes

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

  3. Lemon + tomatotop 11% of all pairs
    Smell alikemoderate
    Cooked together4,592 recipes

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

  4. Tomato + saucetop 15% of all pairs
    Smell alikelow
    Cooked together5,469 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  5. Veal + lemontop 17% of all pairs
    Smell alikelow
    Cooked together4,580 recipes

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

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 becomes tender and juicy when cooked gently through.
Beaten egg
Binds the cracker crumbs to the veal so the coating adheres during frying.
Pounded crackers
Form a crisp, browned coating that protects the meat while it fries.
Good drippings
Fat that conducts heat for frying and adds savory flavor and browning to the coating.
Lemon juice
Adds acidity that brightens the rich, fried flavor of the cutlets.

The step that matters

Fry slowly in good drippings until cooked through. Low, steady heat cooks the veal through before the cracker coating over-browns or burns. Too much heat can scorch the crust while the centre stays underdone.

Swap the tomato

The recipe marks tomato as optional. How well each one fits the dish's main ingredients (veal, pepper, egg, lemon, sauce):

  1. Capsicumfits better
  2. Asparagusfits better
  3. Spinachfits better
  4. Tomatothe original

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

You might also like

Tomato SoupTomato Soup526 recipesLemon SauceLemon Sauce236 recipesCream of Tomato SoupCream of Tomato Soup107 recipesTomato BisqueTomato Bisque61 recipes