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Fried Veal Cutlets

Fried veal cutlets coated in beaten egg and bread crumbs, pan‑fried until golden and served with bacon.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Egg and bread are a kitchen classic. They rank in the top 13% of all ingredient pairs, and cooks put them together in 22,662 recipes. Both carry (e)-2-octenal, which smells fatty, green. The science ↓

Fried Veal Cutlets

Ingredients

Directions

Prepare

  1. Cut and trim the veal cutlets to the same size and thickness.

  2. Brush the cutlets with beaten egg, then cover with bread crumbs.

Fry and serve

  1. Fry in hot lard or butter until golden brown, about 12 minutes for ½ inch thick cutlets.

  2. Place on a hot dish, sprinkle with pepper and coarse sea salt.

  3. Garnish with small slices of broiled bacon.

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

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

  2. Bread + peppertop 16% of all pairs
    Smell alikemoderate
    Cooked together20,964 recipes

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

  3. Veal + breadtop 17% of all pairs
    Smell alikelow
    Cooked together3,056 recipes

    Shared aroma: cis-3-hexenol (green, grassy).

  4. Veal + peppertop 19% of all pairs
    Smell alikemoderate
    Cooked together10,049 recipes

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

  5. Veal + eggtop 28% of all pairs
    Smell alikelow
    Cooked together6,845 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
Form the main meat portion that is cooked and served as the dish.
Egg
Binds the bread crumbs to the cutlet surface so the coating stays attached while frying.
Bread crumbs
Form a crisp, golden coating that browns during frying.
Bacon
Adds savory, smoky flavor as a garnish.

The step that matters

Frying until golden brown. Hot lard or butter must be hot enough to brown the crumb coating quickly. If the fat is too cool, the coating absorbs grease and turns soggy before the cutlet is cooked through.

“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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