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Marinated Veal

Flattened veal cutlet pan‑fried and served with tomato sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Olive and tomato are a kitchen classic. They rank in the top 1% of all ingredient pairs, and cooks put them together in 15,539 recipes. Both carry 3-hexenal, which smells apple, fruity. The science ↓

Marinated Veal

Ingredients

Directions

Prepare and cook

  1. Beat the veal cutlet with a rolling pin.

  2. Heat the butter in a pan.

  3. Add the eggs and flour.

  4. Add the cutlet.

  5. Let it stew until cooked through.

Cut, marinate and serve

  1. Once cooled, cut the veal into pieces.

  2. Place the pieces in oblong pots.

  3. Cover the veal with olive oil.

  4. Serve 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. Olive + tomatotop 1% of all pairs
    Smell alikemoderate
    Cooked together15,539 recipes

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

  2. Butter + flourtop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Butter + saucetop 15% of all pairs
    Smell alikelow
    Cooked together15,338 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  4. Tomato + saucetop 15% of all pairs
    Smell alikelow
    Cooked together5,469 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  5. Butter + olivetop 15% of all pairs
    Smell alikemoderate
    Cooked together11,887 recipes

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

Butter and flour barely smell alike, yet cooks put them together in 124,287 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Veal cutlet
Provides the main meat, which becomes tender when beaten thin and cooked gently.
Butter
Adds fat and flavor and helps the cutlet brown in the pan.
Eggs
Bind the flour coating to the veal and help it set as it cooks.
Flour
Forms a coating that helps the veal brown and holds the egg mixture.
Olive oil
Adds fat and flavor and keeps the cooled veal moist.

The step that matters

Let it stew until cooked through. Stewing gently until the center is cooked through keeps the veal safe to eat and tender. Cooking too hard or too long can dry the meat and toughen the coating.

Swap the tomato

How well each one fits the dish's main ingredients (veal, butter, egg, flour, olive, sauce):

  1. Shallotfits better
  2. Chivefits better
  3. Asparagusfits about as well
  4. Tomatothe original

Fit is the average pairing score against veal, butter, egg, flour, olive, sauce. 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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