Why it works: Egg and butter are a kitchen classic. They rank in the top 17% of all ingredient pairs, and cooks put them together in 118,967 recipes. Both carry decanal, which smells soap, orange peel. The science ↓
Veal Cutlets
Ingredients
Directions
Prepare
Season the veal cutlets with salt and pepper.
Beat the eggs in a plate.
Dip each cutlet into the beaten eggs, then coat with bread crumbs.
Cook and serve
Broil the cutlets for about 10 minutes over a good fire, turning occasionally until light brown.
Dress the cutlets on a dish and spread a piece of maitre d'hotel butter over each.
Serve very hot.
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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Egg + buttertop 17% of all pairsSmell alikemoderateCooked together118,967 recipes
Shared aroma: decanal (soap, orange peel).
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Veal + peppertop 19% of all pairsSmell alikemoderateCooked together10,049 recipes
Shared aroma: 2-nonenal (fatty, green).
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Pepper + buttertop 21% of all pairsSmell alikemoderateCooked together85,593 recipes
Shared aroma: trans-2-nonenal (cardboard, fatty).
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Veal + buttertop 23% of all pairsSmell alikemoderateCooked together9,381 recipes
Shared aroma: 3-hexenal (apple, fruity).
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Veal + eggtop 28% of all pairsSmell alikelowCooked together6,845 recipes
Shared aroma: 2-nonenal (fatty, green).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Veal cutlets
- The main protein; cooking sets its texture and keeps it tender when not overcooked.
- Eggs
- Bind the bread crumb coating to the veal and help it brown evenly.
- Bread crumbs (in the method)
- Form a crisp, golden crust that protects the meat during broiling.
- Maitre d'hotel butter
- Adds richness and a herby, savory flavor as it melts over the hot cutlets.
The step that matters
Broil until light brown, turning occasionally. Broiling is fast and intense, so the crumb coating can scorch before the veal is cooked through. Turning helps the coating brown evenly and keeps the meat from drying out.
“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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