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Veal Cutlets

Veal cutlets are breaded and fried, then simmered in a wine, lemon, and curry-flavored gravy.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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Why it works: Bread and butter are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 27,232 recipes. Both carry delta-decalactone, which smells sweet, creamy. The science ↓

Veal Cutlets

Ingredients

Directions

Prepare the veal

  1. Remove the bone from the flank of veal and cut slices the size of a fillet, about ½ inch thick.

  2. Grate bread crumbs and mix with 2 beaten egg yolks.

  3. Spread the mixture on the veal slices and press down with a knife or cake turner.

  4. Let the veal slices stand to dry.

Fry and stew

  1. Fry the veal in hot lard until light brown.

  2. Remove from lard and stew in gravy seasoned with wine, lemon juice, and curry powder for 15 minutes.

  3. Thicken the gravy with butter and browned flour before serving.

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

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

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

    Shared aroma: isobutyraldehyde (malty, green).

  3. Wine + lemontop 13% of all pairs
    Smell alikelow
    Cooked together6,157 recipes

    Shared aroma: decanal (soap, orange peel).

  4. Wine + buttertop 13% of all pairs
    Smell alikemoderate
    Cooked together8,645 recipes

    Shared aroma: 2-furfurylthiol (coffee, roasted).

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

    Shared aroma: (e)-2-octenal (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

Flank of veal
Forms the meat base that is cut into slices and cooked until tender.
Bread crumbs
Form a crisp coating on the veal once fried in lard.
Egg yolks
Bind the bread crumbs to the veal slices so the coating holds.
Butter
Adds richness and flavour to the gravy as it thickens.
Browned flour
Thickens the gravy and adds a toasted, nutty flavour.

The step that matters

Fry the veal in hot lard until light brown. Hot fat sets the egg and crumb coating quickly and browns it, so it stays crisp. If the lard is not hot enough, the coating absorbs fat, turns greasy and may fall off during the stew.

Swap the lemon

How well each one fits the dish's main ingredients (veal, bread, egg, wine, butter, flour):

  1. Lemonthe original
  2. Raisinfits about as well
  3. Figfits about as well
  4. Applefits less well

Fit is the average pairing score against veal, bread, egg, wine, butter, 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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