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Veal Fillets

Veal fillets coated in breadcrumbs, fried, served with a lemon‑flavored sauce over mashed potatoes and bacon.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 16 ingredients
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Why it works: Parsley and thyme match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 9,057 recipes. Both carry cuminaldehyde, which smells Spicy, cumin. The science ↓

Veal Fillets

Ingredients

Directions

Prepare the veal

  1. Cut the veal into slices about ½ inch thick.

  2. Cut each slice into rounds 2 to 2½ inches in diameter.

  3. Beat the egg.

  4. Mix in the parsley, thyme, lemon rind, and lemon juice.

  5. Dip each fillet in the egg mixture.

  6. Coat with breadcrumbs.

Fry and make the sauce

  1. Fry in hot butter in a sauté pan until browned on both sides.

  2. Remove the fillets from the pan.

  3. Keep them warm.

  4. Add the flour to the remaining butter in the pan.

  5. Fry lightly.

  6. Pour in the stock and stir until it boils.

  7. Add the lemon juice, cream, and glaze.

  8. Season to taste.

  9. Simmer for 2 to 3 minutes.

  10. Strain the sauce.

Serve

  1. Arrange the fillets in a circle on a border of mashed potatoes with bacon rolls in the center, or in two rows alternately with fried bacon rounds.

  2. Pour it around the dish.

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. Parsley + thymetop 1% of all pairs
    Smell alikestrong
    Cooked together9,057 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

  2. Lemon + parsleytop 1% of all pairs
    Smell alikestrong
    Cooked together14,037 recipes

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

  3. Lemon + thymetop 1% of all pairs
    Smell alikestrong
    Cooked together3,973 recipes

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

  4. Thyme + tomatotop 4% of all pairs
    Smell alikemoderate
    Cooked together2,370 recipes

    Shared aroma: 1-octen-3-one (mushroom, metallic).

  5. Parsley + tomatotop 8% of all pairs
    Smell alikemoderate
    Cooked together5,398 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

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

What each ingredient does

Veal fillet
Forms the main body of the dish, cooked tender and browned on the outside.
Egg
Binds the parsley and lemon mixture so the breadcrumbs adhere to the veal.
Breadcrumbs
Form a crisp, browned coating when fried in butter.
Butter
Fat for frying that browns the coating and the fillets.
Flour
Thickens the sauce when cooked briefly in the butter and stock.
Cream
Adds richness and smoothness to the finished sauce.

The step that matters

Frying the flour in the butter. Cooking the flour briefly in the fat removes its raw taste and helps prevent lumps when the stock is added, so the sauce thickens smoothly.

Swap the tomato

How well each one fits the dish's main ingredients (veal, butter, egg, lemon, parsley, thyme, flour):

  1. Shallotfits better
  2. Leekfits better
  3. Chivefits better
  4. Tomatothe original

Fit is the average pairing score against veal, butter, egg, lemon, parsley, thyme, flour. 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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