Why it works: Pepper and flour are a kitchen classic. They rank in the top 19% of all ingredient pairs, and cooks put them together in 50,459 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓
Veal Cutlets
Ingredients
Directions
Make the cutlets
Dust the cutlets with salt, pepper, and 1 tablespoon of flour.
Fry the cutlets in a pan with hot dripping until browned on both sides.
Remove the cutlets to a hot dish.
Make the sauce and serve
Add 1 tablespoon of flour to the pan and cook until brown.
Gradually stir in 1 cup of hot water.
Season to taste when it boils.
Pour the sauce over the cutlets before serving.
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.
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Pepper + flourtop 19% of all pairsSmell alikemoderateCooked together50,459 recipes
Shared aroma: isobutyraldehyde (malty, green).
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Veal + peppertop 19% of all pairsSmell alikemoderateCooked together10,049 recipes
Shared aroma: 2-nonenal (fatty, green).
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Veal + flourtop 28% of all pairsSmell alikelowCooked together5,886 recipes
Shared aroma: isobutyraldehyde (malty, green).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Thin veal cutlets
- The main protein, which browns in the hot dripping to form the dish's base.
- All-purpose flour
- Coats the cutlets and browns in the pan, thickening the sauce made from the pan juices.
- Hot dripping (or oil)
- Conducts heat to brown the cutlets on both sides and carries flavor into the sauce.
The step that matters
Cook the flour until brown. Browning the flour in the fat develops nutty, roasted flavor and color before the water is added. Adding liquid too early leaves the sauce pale and tasting raw, and stirring in the water gradually prevents lumps.
“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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