Why it works: Pepper and lemon match in chemistry and in kitchens. They rank in the top 3% of all ingredient pairs, and 27,047 recipes mention both. Both carry trans-2-nonenal, which smells cardboard, fatty. The science ↓
Cotelettes De Veau Aux Fines Herbes
Ingredients
Directions
Prepare and cook the chops
Trim the veal chops.
Place them in a skillet with butter, coarse sea salt, black pepper, and spices.
Sauté the chops for a few minutes until cooked on one side. Flip the chops.
Finish in the pan
Add the finely chopped herbs and chopped mushrooms.
Once fully cooked, add the juice of one lemon.
Serve in the pan juices. If the sauce is too thin, add one or two tablespoons of good broth.
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 aroma chemistry they share, and how many recipes mention both.
-
Pepper + lemontop 3% of all pairsAroma overlapstrongMentioned together27,047 recipes
Shared aroma: trans-2-nonenal (cardboard, fatty).
-
Butter + mushroomtop 7% of all pairsAroma overlapmoderateMentioned together12,525 recipes
Shared aroma: trans-2-decenal (waxy, orange).
-
Pepper + mushroomtop 11% of all pairsAroma overlapmoderateMentioned together13,580 recipes
Shared aroma: 2-nonenal (fatty, green).
-
Veal + mushroomtop 14% of all pairsAroma overlapmoderateMentioned together2,446 recipes
Shared aroma: 2,4-nonadienal (fatty, green).
-
Mushroom + lemontop 15% of all pairsAroma overlapmoderateMentioned together4,633 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 chops
- Provide the main protein, which cooks quickly and becomes tender when seared.
- Butter
- Adds fat for browning the chops and gives the pan juices a rich flavor.
- Finely chopped herbs
- Contribute aroma and fresh flavor to the pan juices.
- Chopped mushrooms
- Add earthy flavor and moisture that becomes part of the sauce.
- Juice of 1 lemon
- Adds acidity that brightens the rich butter and meat flavors.
The step that matters
Adding the lemon juice once fully cooked. Acid added while the meat is still cooking can change the flavor balance and the pan sauce, so waiting until the chops are fully cooked keeps the lemon bright and the sauce well balanced.
“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
Lemon Sauce236 recipes
Mushroom Soup60 recipes
Veal Patties50 recipes
Beef, Mutton, or Veal Broth6 recipesThe Sunday pairing: one pairing, the chemistry behind it, and how to cook it. No spam, unsubscribe anytime.
Prefer an account? Create a free account for sign-in; Pro adds the full results and chemistry.