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Veal Cutlets

Veal cutlets coated in egg, breadcrumbs, herbs, and lemon, fried and served with gravy and lemon garnish.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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Why it works: Lemon and nutmeg match in chemistry and in kitchens. They rank in the top 5% of all ingredient pairs, and cooks put them together in 11,318 recipes. Both carry beta-phellandrene, which smells minty, terpene. The science ↓

Veal Cutlets

Ingredients

Directions

Prepare the cutlets

  1. Dip the veal slices in the beaten egg yolks.

  2. Strew bread crumbs, sweet herbs, lemon peel, and nutmeg over the veal.

Fry

  1. Fry the veal in fresh butter until golden brown.

  2. While frying, prepare good gravy.

  3. Once the meat is done, place it in a dish to keep warm.

Make the sauce and serve

  1. Shake a little flour into the frying pan. Stir.

  2. Add the gravy.

  3. Add the lemon juice. Mix well.

  4. Pour the sauce over the cutlets.

  5. Garnish with sliced lemon.

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. Lemon + nutmegtop 5% of all pairs
    Smell alikestrong
    Cooked together11,318 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  2. Bread + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

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

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

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

  4. Bread + nutmegtop 14% of all pairs
    Smell alikemoderate
    Cooked together5,997 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

  5. Nutmeg + buttertop 16% of all pairs
    Smell alikemoderate
    Cooked together24,377 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

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, cooked until tender and golden in butter.
Egg yolks
Bind the bread crumb coating to the veal so it adheres during frying.
Bread crumbs
Form a crisp, golden crust when the veal is fried in butter.
Butter
Fries the coated veal, adding richness and helping it brown.
Lemon juice
Adds acidity that brightens the gravy sauce.

The step that matters

Fry the veal until golden brown. Frying over steady heat in butter browns the crumb coating through the Maillard reaction; too little heat leaves it pale and soggy, while too much heat burns the crumbs before the meat cooks through.

“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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