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Broiled Veal Cutlets

Broiled veal cutlets coated in egg, salt, lemon zest, breadcrumbs, and butter, served with a lemon‑ketchup sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Bread and butter are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 27,232 recipes. Both carry delta-decalactone, which smells sweet, creamy. The science ↓

Broiled Veal Cutlets

Ingredients

Directions

Prepare the cutlets

  1. Cut and beat the veal cutlets.

  2. Rub them all over with the beaten egg.

  3. Season with coarse sea salt and grated lemon zest.

  4. Strew bread crumbs over both sides.

  5. Pour a little oiled sweet butter over them.

  6. Wrap each cutlet in clean white paper.

Broil and serve

  1. Broil on a clear fire, turning often until cooked through.

  2. Remove the paper and place on a serving dish.

  3. For sauce, mix beaten batter, ketchup, and the juice of 1 lemon in a sauceboat.

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. Bread + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

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

  2. Egg + breadtop 13% of all pairs
    Smell alikemoderate
    Cooked together22,662 recipes

    Shared aroma: (e)-2-octenal (fatty, green).

  3. Lemon + buttertop 16% of all pairs
    Smell alikemoderate
    Cooked together41,227 recipes

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

  4. Veal + lemontop 17% of all pairs
    Smell alikelow
    Cooked together4,580 recipes

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

  5. 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

What each ingredient does

Veal cutlets
Form the main body of the dish, cooking through to a tender bite under the broiler.
Beaten egg
Acts as a binder, helping the bread crumbs cling to the cutlets.
Bread crumbs
Form a crisp, golden coating that browns under the heat.
Oiled sweet butter
Adds fat and moisture, supporting browning and a rich flavor on the surface.
Ketchup
Provides sweetness and acidity to the sauce served alongside the cutlets.
1 lemon
Adds bright acidity and aroma to the sauce.

The step that matters

Broil on a clear fire, turning often until cooked through. Turning often over steady, clear heat keeps the crumb coating from scorching while the thin cutlet cooks through. Wrapping in paper shields the meat during the early cooking, so the cook should watch closely once it is unwrapped.

“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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