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Veal Cutlets

Veal cutlets are pan‑fried and served with a sauce made from butter, flour, gravy, and seasonings.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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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 ↓

Veal Cutlets

Ingredients

Directions

Prepare the veal

  1. Beat the veal with a rolling pin until the fibers are broken.

  2. Coat the veal with flour to prevent gravy escape.

Fry and make the sauce

  1. Fry the veal in a pan for 12 to 15 minutes until amber brown.

  2. Remove the veal to a hot dish and pour off excess fat.

  3. Add butter to the pan and melt it.

  4. Stir in flour and cook until well-colored.

  5. Gradually add gravy or boiling water, then season with pepper, salt, and lemon juice.

  6. Bring the sauce to a boil and pour it over the cutlets.

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. Butter + breadtop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

    Shared aroma: delta-decalactone (sweet, creamy).

  3. Butter + flourtop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Butter + lemontop 16% of all pairs
    Smell alikemoderate
    Cooked together41,227 recipes

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

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

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

Butter and flour barely smell alike, yet cooks put them together in 124,287 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

Veal
Forms the main body of the cutlets; beating breaks the fibers so the meat becomes more tender.
Flour
Coats the veal and thickens the sauce, helping it cling and turn smooth.
Butter
Adds fat for frying and richness to the pan sauce.
Gravy or boiling water
Forms the liquid base of the sauce, carrying flavor from the pan.
Lemon juice
Adds acidity that brightens the sauce and balances its richness.

The step that matters

Fry the veal until amber brown. Browning through the Maillard reaction builds deep flavor and color, but overcooking dries the meat, so timing and heat need watching.

“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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