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Baked Veal Cutlets

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Veal and bread are a kitchen classic. They rank in the top 17% of all ingredient pairs, and cooks put them together in 3,056 recipes. Both carry cis-3-hexenol, which smells green, grassy. The science ↓

Baked Veal Cutlets

Ingredients

Directions

The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.

  1. Preheat your oven to 400°F (200°C).

  2. Dip the veal cutlets in cracker or bread crumbs and season with coarse sea salt.

  3. Heat hot fat in a baking pan on the stove and brown the cutlets on both sides.

  4. Cover the pan and transfer it to the oven.

  5. Bake until the cutlets are tender.

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. Veal + breadtop 17% of all pairs
    Smell alikelow
    Cooked together3,056 recipes

    Shared aroma: cis-3-hexenol (green, grassy).

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

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