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Veal Cutlets with Tomatoes

Veal cutlets served with a tomato sauce made from stewed tomatoes.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Pepper and tomato are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 17,923 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

Veal Cutlets with Tomatoes

Ingredients

Directions

Prepare

  1. Wash the veal cutlets and season them with pepper and coarse sea salt.

  2. Heat hot lard and butter in a pan.

Fry the cutlets

  1. Fry the cutlets on both sides until nicely browned.

  2. Remove the cutlets and place them on a dish.

Make the sauce and serve

  1. Stew the tomatoes, drain, and mash them.

  2. Season the mashed tomatoes with red pepper and coarse sea salt.

  3. Pour the seasoned tomatoes into the pan with the gravy and stir well.

  4. Pour the tomato mixture over the cutlets and 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. Pepper + tomatotop 7% of all pairs
    Smell alikemoderate
    Cooked together17,923 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  2. Veal + tomatotop 18% of all pairs
    Smell alikemoderate
    Cooked together709 recipes

    Shared aroma: 3-hexenal (apple, fruity).

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

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

  4. Pepper + buttertop 21% of all pairs
    Smell alikemoderate
    Cooked together85,593 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  5. Butter + tomatotop 22% of all pairs
    Smell alikemoderate
    Cooked together6,918 recipes

    Shared aroma: 3-hexenal (apple, fruity).

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

What each ingredient does

Veal cutlets
Main protein that browns in the fat and becomes the body of the dish.
Tomatoes
Provide the bulk, acidity and fresh flavour of the sauce once stewed and mashed.
Lard and butter
Fat for frying that carries heat and browns the surface of the cutlets.

The step that matters

Fry the cutlets on both sides until nicely browned. Browning through high heat in fat creates flavourful crust through the Maillard reaction. Cutlets that are crowded, wet, or cooked at too low a heat will steam and turn grey instead of browning.

Swap the tomato

How well each one fits the dish's main ingredients (veal, pepper, butter):

  1. Capsicumfits better
  2. Carrotfits about as well
  3. Potatofits about as well
  4. Tomatothe original

Fit is the average pairing score against veal, pepper, butter. 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.

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