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Veal Cutlet, Breaded

Breaded veal cutlets cooked in fat, served hot with optional tomato sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 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 ↓

Veal Cutlet, Breaded

Ingredients

Directions

Prepare

  1. Trim and wipe the veal, then cut it into 2‑inch square pieces.

  2. Beat the egg slightly and stir in hot water, salt, and pepper.

  3. Dip each piece of veal into the egg mixture, coating well, then cover with bread crumbs.

Cook and serve

  1. Sauté in fat over low heat, turning only once and adding more fat if needed.

  2. Cook until the veal is thoroughly done and a rich brown color.

  3. Remove and serve hot, alone or with tomato sauce.

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. Pepper + breadtop 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
The main protein, which becomes tender and browns during sautéing.
Egg
Binds the bread crumbs to the veal so the coating stays on while cooking.
Dried bread crumbs
Form a crisp outer crust that browns in the hot fat.
Fat
Conducts heat to the coating and browns the crumbs and veal surface.

The step that matters

Turning only once. Leaving the cutlets alone lets the crumb coating set and brown on one side, while repeated turning can knock the coating loose and tear it. Low heat cooks the veal through without scorching the crumbs before the center is done.

“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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