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Veal Cutlets

Fried veal cutlets served with a butter‑flour gravy.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 11 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

  1. Trim the veal into proper shape and beat it with a rolling pin until the fibers are broken.

  2. Flour the cutlets well to prevent gravy escape and fry them in a pan over medium heat for 12 to 15 minutes until amber brown and cooked through.

Make the gravy

  1. Transfer the cutlets to a hot dish and pour off the fat from the pan.

  2. Add fresh butter to the pan and melt it, then stir in flour until well-colored.

  3. Gradually add gravy or boiling water, then season with pepper, salt, and lemon juice; bring to a boil and pour over the cutlets.

Indian variation

  1. For an Indian variation, mix bread crumbs, salt, and curry powder, dip cutlets in beaten eggs, then coat with the mixture and fry until golden.

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. Flour + buttertop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Bread + eggtop 13% of all pairs
    Smell alikemoderate
    Cooked together22,662 recipes

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

  5. Flour + eggtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Flour and butter 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 dish; beating breaks up fibers so the cutlets stay tender.
Flour
Coats the cutlets and browns in the pan, and thickens the gravy with the butter.
Butter
Adds richness and helps flour brown and form the base of the gravy.
Eggs
Bind the bread crumb coating to the cutlets in the Indian variation.
Bread crumbs
Form a crisp, golden coating on the cutlets in the Indian variation.

The step that matters

Flour the cutlets well before frying. A thorough flour coating helps seal the surface so the gravy does not escape and the cutlets brown evenly in the pan.

“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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