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Veal Cutlets a LA Maintenon

Veal cutlets seasoned, coated, and broiled, served with gravy or sauce and garnished with lemon and parsley.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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Why it works: Lemon and parsley match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 14,037 recipes. Both carry beta-phellandrene, which smells minty, terpene. The science ↓

Veal Cutlets a LA Maintenon

Ingredients

Directions

Prepare

  1. Flatten the veal cutlets.

  2. Season with mixed spices.

  3. Dip in beaten egg, then coat with bread crumbs mixed with powdered sweet herbs, grated nutmeg, and lemon peel.

Cook and serve

  1. Broil over a quick, clear fire until done.

  2. Serve with good gravy flavored with sauces, catsup in melted butter, or mushroom sauce.

  3. Garnish with lemon and curled parsley.

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. Lemon + parsleytop 1% of all pairs
    Smell alikestrong
    Cooked together14,037 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  2. Nutmeg + parsleytop 3% of all pairs
    Smell alikestrong
    Cooked together5,062 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  3. Nutmeg + lemontop 5% of all pairs
    Smell alikestrong
    Cooked together11,318 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  4. Bread + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

    Shared aroma: delta-decalactone (sweet, creamy).

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

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

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

What each ingredient does

Egg
Binds the bread crumb coating so it adheres to the veal during cooking.
Bread crumbs
Form a crisp, browned coating that protects the meat's surface while broiling.
Veal cutlets
Provide the main protein, which sets and firms as it cooks through.
Melted butter
Adds richness and moisture to the finished cutlets and sauce.

The step that matters

Broil over a quick, clear fire until done. Broiling at high, direct heat browns the crumb coating quickly while the thin cutlet cooks through. Too low or slow a fire dries the veal and leaves the coating pale and soggy.

Swap the nutmeg

How well each one fits the dish's main ingredients (veal, egg, bread, lemon, butter, parsley):

  1. Marjoramfits about as well
  2. Tarragonfits about as well
  3. Thymefits about as well
  4. Nutmegthe original

Fit is the average pairing score against veal, egg, bread, lemon, butter, parsley. 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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