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To Dress Veal Cutlets

Veal cutlets coated in breadcrumbs, parsley, thyme, nutmeg, pepper, and salt, then broiled and served with cullis sauce, ketchup, stewed mushrooms, bacon, and oysters.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 12 ingredients
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Why it works: Sauce and ketchup match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 1,099 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

To Dress Veal Cutlets

Ingredients

Directions

Prepare

  1. Beat the cutlets with a chopper and cut them into medium-sized pieces.

  2. Strew a mixture of breadcrumbs, chopped parsley, thyme, grated nutmeg, pepper, and coarse sea salt on each side of the cutlets.

Cook and serve

  1. Broil the cutlets over a clear fire until cooked and nicely colored.

  2. Serve with cullis sauce and ketchup, or with stewed mushrooms and cullis.

  3. Optionally, arrange broiled bacon and fried oysters around the cutlets.

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. Sauce + ketchuptop 1% of all pairs
    Smell alikestrong
    Cooked together1,099 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  2. Parsley + thymetop 1% of all pairs
    Smell alikestrong
    Cooked together9,057 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

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

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

  4. Parsley + nutmegtop 3% of all pairs
    Smell alikestrong
    Cooked together5,062 recipes

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

  5. Thyme + nutmegtop 3% of all pairs
    Smell alikestrong
    Cooked together1,907 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

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

What each ingredient does

Veal cutlets
Form the main body of the dish, cooking to a tender, browned meat once broiled.
Breadcrumbs
Coat the surface, helping the cutlets brown and form a crisp crust when broiled.
Chopped parsley
Adds fresh, green herbal aroma and flavor to the crumb coating.
Thyme
Adds savory, aromatic herbal flavor to the crumb coating.
Grated nutmeg
Adds warm, aromatic spice that complements the savory meat and crumbs.

The step that matters

Broil until cooked and nicely colored. Veal cutlets are thin and lean, so they dry out quickly over high heat. Watching for even browning while cooking through keeps the meat juicy and the crumb crust golden rather than burnt.

Swap the nutmeg

How well each one fits the dish's main ingredients (veal, parsley, thyme, pepper, sauce, ketchup, mushroom):

  1. Marjoramfits better
  2. Winter savoryfits better
  3. Tarragonfits better
  4. Nutmegthe original

Fit is the average pairing score against veal, parsley, thyme, pepper, sauce, ketchup, mushroom. 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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