Why it works: Bread and butter are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 27,232 recipes. Both carry delta-decalactone, which smells sweet, creamy. The science ↓
Veal Cutlets
Ingredients
Directions
Prepare the veal
Wipe the veal cutlets and remove the bone, skin, and tough membrane.
Cut the veal into serving pieces.
Cover the bone and tough pieces with cold water and cook at low temperature to make stock for the sauce.
Season the veal with coarse sea salt and black pepper.
Coat and brown
Roll the veal in fine bread crumbs.
Dip the veal in beaten eggs.
Coat the veal with bread crumbs again.
Melt the dripping or butter in a frying pan over medium heat.
Brown the cutlets in the hot fat.
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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Bread + buttertop 7% of all pairsSmell alikemoderateCooked together27,232 recipes
Shared aroma: delta-decalactone (sweet, creamy).
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Bread + eggtop 13% of all pairsSmell alikemoderateCooked together22,662 recipes
Shared aroma: (e)-2-octenal (fatty, green).
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Pepper + breadtop 16% of all pairsSmell alikemoderateCooked together20,964 recipes
Shared aroma: 2-nonenal (fatty, green).
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Veal + breadtop 17% of all pairsSmell alikelowCooked together3,056 recipes
Shared aroma: cis-3-hexenol (green, grassy).
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Egg + buttertop 17% of all pairsSmell alikemoderateCooked together118,967 recipes
Shared aroma: decanal (soap, orange peel).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Eggs
- Bind the bread crumb coating to the veal so it adheres during frying.
- Fine bread crumbs
- Form a crisp, golden coating that protects the meat while it browns.
- Dripping or butter
- Conducts heat to brown the coating and adds rich flavour to the cutlets.
The step that matters
Brown the cutlets in the hot fat. The fat must be hot enough to brown the crumb coating quickly. If it is too cool, the coating absorbs grease and turns soggy, and the veal can overcook before the crust forms.
“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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