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Fried Veal Cutlets

Fried veal cutlets coated in a milk and flour batter and served with a flour-based gravy.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Beef and pepper are a kitchen classic. They rank in the top 10% of all ingredient pairs, and cooks put them together in 18,971 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

Fried Veal Cutlets

Ingredients

Directions

Make the batter

  1. Mix the milk, beaten egg, and enough flour to make a batter.

Fry the veal and batter

  1. Heat the lard or drippings in a skillet over medium heat.

  2. Dip the thinly cut veal into the batter and fry until brown.

  3. Remove the veal from the skillet.

  4. Drop spoonfuls of batter into the hot lard, frying until golden.

  5. Serve the fried batter on top of the veal.

Make the gravy

  1. Mix a little flour paste with salt and pepper.

  2. Bring the mixture to a boil.

  3. Pour the gravy over the veal.

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. Beef + peppertop 10% of all pairs
    Smell alikemoderate
    Cooked together18,971 recipes

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

  2. Milk + beeftop 12% of all pairs
    Smell alikemoderate
    Cooked together3,759 recipes

    Shared aroma: 1-hexanal (fruit).

  3. Milk + flourtop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Egg + flourtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Milk + eggtop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 recipes

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

Milk and flour barely smell alike, yet cooks put them together in 78,219 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

Milk
Thins the flour and egg into a batter that coats the veal and fries crisp.
Egg
Binds the batter so it holds together around the veal during frying.
Flour
Forms the batter and thickens the gravy.
Lard or beef drippings
Conducts heat for frying and gives the batter and veal browning and rich flavor.

The step that matters

Fry the veal until brown. Frying over medium heat browns the batter through Maillard reactions, which build colour and flavour. Too little heat leaves the coating pale and greasy, while too much can scorch it before the veal is cooked.

“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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