Name: Veal Cutlets
Ingredients: slices of veal; pork fat; horseradish

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

slices of veal
pork fat
horseradish

Directions

Fry out some pork fat in a pan.
Wipe the slices of veal dry.
Add the veal to the hot fat and fry until nicely browned.
Serve with horseradish.

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).
Pork + horseradishtop 26% of all pairs

Smell alikemoderate

Cooked together190 recipes

Shared aroma: 2-methylbutyraldehyde (malty, chocolate).
Veal + horseradishtop 31% of all pairs

Smell alikelow

Cooked together73 recipes

Shared aroma: 2-methylbutyraldehyde (malty, chocolate).