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Veal Cutlets Broiled

Broiled veal cutlets coated in a breadcrumb and egg yolk mixture, served with fried bacon.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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Why it works: Parsley and shallot match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 3,737 recipes. Both carry 2,4-decadienal, which smells seaweed. The science ↓

Veal Cutlets Broiled

Ingredients

Directions

Prepare the cutlets

  1. Divide the neck of veal into cutlets, one rib each.

Make the coating

  1. In a saucepan, melt butter and fry bread crumbs, parsley, and shallot for 1 minute.

  2. Let the mixture cool, then mix in egg yolks and season with pepper and salt.

  3. Dip the cutlets into the mixture, then coat with bread crumbs.

Grill and serve

  1. Grill the cutlets over a clear, slow fire for 15 minutes.

  2. Serve with fried bacon or bacon cooked in a Dutch oven.

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. Parsley + shallottop 1% of all pairs
    Smell alikestrong
    Cooked together3,737 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  2. Parsley + peppertop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

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

  3. Butter + breadtop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

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

  4. Shallot + peppertop 11% of all pairs
    Smell alikemoderate
    Cooked together5,898 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  5. Bread + shallottop 13% of all pairs
    Smell alikemoderate
    Cooked together1,245 recipes

    Shared aroma: 2,4-decadienal (seaweed).

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

What each ingredient does

Veal
Forms the main body of the cutlets and carries the savory flavor.
Butter
Fat that coats the crumbs and helps them toast and brown.
Bread crumbs
Form a crisp, browned crust around the cutlets.
Egg yolks
Bind the seasoned crumb mixture so it adheres to the veal.

The step that matters

Let the mixture cool before adding the egg yolks. Hot crumbs would partly cook the raw egg yolks and could scramble them, so the mixture would not bind smoothly to the veal.

Swap the shallot

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

  1. Shallotthe original
  2. Carrotfits about as well
  3. Capsicumfits about as well
  4. Leekfits about as well

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