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Veal Cutlets Breaded

Breaded veal cutlets seasoned with pepper, salt, and optional summer savory, fried in lard.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Pepper and summer savory work together. They rank in the top 7% of all ingredient pairs, and cooks put them together in 671 recipes. Both carry estragole, which smells anise, licorice. The science ↓

Veal Cutlets Breaded

Ingredients

Directions

Prepare

  1. Beat the cutlets to tenderize them. Season with pepper and coarse sea salt.

  2. Dip the cutlets into a well-beaten egg. Roll the cutlets in fine grated bread crumbs, covering them well.

Cook

  1. Heat 1 heaped tablespoon of lard in a frying pan until very hot. Lay the cutlets in the pan and cook slowly to avoid burning.

  2. When browned on one side, turn and cook the other side.

  3. Season the gravy served with the cutlets with finely chopped summer savory for added flavor.

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 + summer savorytop 7% of all pairs
    Smell alikemoderate
    Cooked together671 recipes

    Shared aroma: estragole (anise, licorice).

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

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

  3. Bread + summer savorytop 14% of all pairs
    Smell alikemoderate
    Cooked together241 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

  4. Pepper + breadtop 16% of all pairs
    Smell alikemoderate
    Cooked together20,964 recipes

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

  5. Veal + breadtop 17% of all pairs
    Smell alikelow
    Cooked together3,056 recipes

    Shared aroma: cis-3-hexenol (green, grassy).

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

What each ingredient does

Egg
Binds the bread crumb coating so it stays on the cutlets while frying.
Fine bread crumbs
Form a crisp, browned coating on the outside of the cutlets.
Lard
Fat that conducts heat to brown the coating and adds rich flavor.
Veal cutlets
The main protein; beating them tenderizes the meat before cooking.

The step that matters

Cook the cutlets slowly over heat that is very hot at the start. Breaded cutlets can scorch on the outside before the veal cooks through. Heating the lard until very hot sets the coating quickly, then cooking more gently lets the inside cook without burning the crumbs.

Swap the summer savory

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

  1. Parsleyfits better
  2. Sagefits about as well
  3. Nutmegfits about as well
  4. Summer savorythe original

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