Skip to main content
Main

Veal Cutlets with Herbs

Veal cutlets coated in a herb, mushroom, and onion mixture, breaded, baked, and served with a white wine sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
Jump to recipe ↓

Why it works: Mushroom and white wine are a kitchen classic. They rank in the top 5% of all ingredient pairs, and cooks put them together in 1,765 recipes. Both carry ethyl octanoate, which smells fruity. The science ↓

Veal Cutlets with Herbs

Ingredients

Directions

The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare the herb mixture

  1. Chop the herbs, mushrooms, and onions, then mix them with pepper, salt, and butter.

  2. Dip the cutlets into the herb mixture.

Coat and bake

  1. Dip the cutlets into a mixture of beaten egg and bread crumbs.

  2. Bake the cutlets in a 400°F (200°C) oven until done.

Make the sauce and serve

  1. Reduce the sauce until it thickens.

  2. Add white wine to the sauce and skim it well.

  3. Serve the cutlets on a dish.

  4. Pour the sauce over them.

  5. Serve hot.

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. Mushroom + white winetop 5% of all pairs
    Smell alikemoderate
    Cooked together1,765 recipes

    Shared aroma: ethyl octanoate (fruity).

  2. Butter + breadtop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

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

  3. Mushroom + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together12,525 recipes

    Shared aroma: trans-2-decenal (waxy, orange).

  4. Butter + white winetop 9% of all pairs
    Smell alikemoderate
    Cooked together5,083 recipes

    Shared aroma: ethyl octanoate (fruity, wine).

  5. Mushroom + breadtop 10% of all pairs
    Smell alikemoderate
    Cooked together2,536 recipes

    Shared aroma: 2-nonenal (fatty, green).

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

What each ingredient does

Veal cutlets
The main protein, which is cooked through in the oven.
Mushrooms
Add earthy flavor and moisture to the herb mixture.
Egg
Binds the bread crumbs so they adhere to the cutlets as a coating.
Bread crumbs
Form a crisp coating that helps the cutlets brown in the oven.
White wine
Adds acidity and depth to the sauce as it reduces.
Butter
Adds richness and fat to the herb mixture and helps it brown.

The step that matters

Reduce the sauce until it thickens. Reducing concentrates flavor and thickens the liquid through evaporation. If it is not reduced enough, the sauce stays thin and watery; if reduced too far, it becomes overly salty and syrupy.

Swap the onion

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

  1. Capsicumfits better
  2. Shallotfits better
  3. Asparagusfits better
  4. Onionthe original

Fit is the average pairing score against veal, mushroom, pepper, butter, egg, bread, white wine. 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.

You might also like

Brown BreadBrown Bread461 recipesWhite BreadWhite Bread80 recipesBread OmeletteBread Omelette60 recipesMushroom SoupMushroom Soup60 recipes