Why it works: Sauce and cream are a kitchen classic. They rank in the top 9% of all ingredient pairs, and cooks put them together in 4,787 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓
Veal Cutlets
Ingredients
Directions
Prepare
Pound, wash, and dry the veal cutlets on a clean cloth.
Season the cutlets with pepper and coarse sea salt.
Coat and fry
Beat the eggs with the milk and pour over the cutlets.
Mix the bread crumbs or fine crackers with pepper and coarse sea salt, then press into the cutlets with the back of a spoon.
Fry the cutlets slowly in hot lard until well done and nicely browned.
Serve
Pour some gravy over the cutlets and serve hot.
Serve with mushroom sauce and a little cream for added flavor, if desired.
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.
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Sauce + creamtop 9% of all pairsSmell alikemoderateCooked together4,787 recipes
Shared aroma: ethanol (alcoholic, ethereal).
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Bread + mushroomtop 10% of all pairsSmell alikemoderateCooked together2,536 recipes
Shared aroma: 2-nonenal (fatty, green).
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Milk + breadtop 11% of all pairsSmell alikemoderateCooked together11,466 recipes
Shared aroma: 2-undecenal (sweet).
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Pepper + mushroomtop 11% of all pairsSmell alikemoderateCooked together13,580 recipes
Shared aroma: 2-nonenal (fatty, green).
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Milk + mushroomtop 12% of all pairsSmell alikemoderateCooked together2,231 recipes
Shared aroma: 1-hexanal (fruit).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Veal cutlets
- Provide the main meat, which cooks through and browns during frying.
- Eggs
- Bind the milk to the cutlets so the crumb coating adheres.
- Bread crumbs or fine crackers
- Form a crisp, browned coating that protects the meat during frying.
- Lard
- Conducts heat for frying and adds richness and browning to the coating.
The step that matters
Fry the cutlets slowly in hot lard. Frying slowly lets the heat reach the centre of the meat before the coating over-browns, while the fat browns the crumbs. Cooking until well done without too much heat helps avoid a dry, burnt exterior.
“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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