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Broiled Veal Cutlet

A veal cutlet steak broiled and seasoned with coarse sea salt, finished with melted butter.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Veal and butter are a kitchen classic. They rank in the top 23% of all ingredient pairs, and cooks put them together in 9,381 recipes. Both carry 3-hexenal, which smells apple, fruity. The science ↓

Broiled Veal Cutlet

Ingredients

Directions

The book gives no cooking times; the times in the steps were added in transcription, so check for doneness rather than trusting the clock.

Prepare

  1. Preheat the broiler.

  2. Place the veal cutlet steak on the broiler rack.

Broil and serve

  1. Broil the cutlet until cooked to your liking, about 4-5 minutes per side.

  2. Season with coarse sea salt.

  3. Pour melted butter over the cutlet and serve.

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 + buttertop 23% of all pairs
    Smell alikemoderate
    Cooked together9,381 recipes

    Shared aroma: 3-hexenal (apple, fruity).

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

What each ingredient does

Veal cutlet steak
Is the main protein; it browns and firms as it cooks under the broiler.
Butter
Adds richness and moisture when poured over the hot cutlet, carrying flavor across the surface.

The step that matters

Broil until cooked to your liking. Veal cutlet is thin and lean, so it cooks quickly under intense heat. Leaving it too long dries the meat and toughens its proteins, while stopping too early leaves it underdone. Checking the cutlet as it cooks helps you hit the doneness you want.

“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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