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Veal Cutlets

Veal cutlets fried in oil and served with a rich brown gravy.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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Why it works: Lemon and parsley match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 14,037 recipes. Both carry beta-phellandrene, which smells minty, terpene. The science ↓

Veal Cutlets

Ingredients

Directions

Prepare

  1. Cut veal into nice pieces and season with salt and pepper.

  2. Dip each piece in beaten egg, then coat with bread crumbs mixed with lemon juice and chopped parsley.

Cook and serve

  1. Heat plenty of cooking oil in a hot pan.

  2. Fry the cutlets until brown on one side, then turn over.

  3. In another pan, make a rich brown gravy.

  4. Serve the cutlets with gravy, garnished with parsley and 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 + parsleytop 1% of all pairs
    Smell alikestrong
    Cooked together14,037 recipes

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

  2. Pepper + parsleytop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

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

  3. Pepper + lemontop 3% of all pairs
    Smell alikestrong
    Cooked together27,047 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

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

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

  5. Bread + parsleytop 15% of all pairs
    Smell alikemoderate
    Cooked together8,588 recipes

    Shared aroma: 2,4-decadienal (seaweed).

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

What each ingredient does

Veal cutlets
Main protein that is cooked until browned and tender.
Egg
Binds the bread crumb coating so it adheres to the veal while frying.
Bread crumbs
Forms a crisp, browned coating on the outside of the cutlets.

The step that matters

Fry the cutlets until brown on one side, then turn over. The pan must be hot and the oil plentiful so the coating sets and browns quickly instead of absorbing oil and steaming. Turning only once, after a good sear, keeps the crust intact.

“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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