Name: Veal Cutlets
Ingredients: Veal slices (from ribs or leg, ½ inch thick); Coarse sea salt; Bread or cracker crumbs; Egg; Salt pork, fat, or butter

Why it works: Veal and pork are a kitchen classic. They rank in the top 11% of all ingredient pairs, and cooks put them together in 4,930 recipes. Both carry 4-heptenal, which smells creamy, biscuit. The science ↓

Veal Cutlets

Ingredients

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.

Season the veal slices with coarse sea salt.
Dip each slice in bread or cracker crumbs.
Then dip in beaten egg.
Coat again with bread or cracker crumbs.
Fry slowly in salt pork, fat, or butter until well browned.
Alternatively, finish cooking in the oven at 350°F (175°C) in a dripping pan with plenty of fat.

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.

Veal + porktop 11% of all pairs

Smell alikemoderate

Cooked together4,930 recipes

Shared aroma: 4-heptenal (creamy, biscuit).
Bread + porktop 13% of all pairs

Smell alikemoderate

Cooked together4,371 recipes

Shared aroma: 2-acetyl-1-pyrroline (popcorn, roasted).
Bread + eggtop 13% of all pairs

Smell alikemoderate

Cooked together22,662 recipes

Shared aroma: (e)-2-octenal (fatty, green).
Veal + breadtop 17% of all pairs

Smell alikelow

Cooked together3,056 recipes

Shared aroma: cis-3-hexenol (green, grassy).
Veal + eggtop 28% of all pairs

Smell alikelow

Cooked together6,845 recipes

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