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Broiled Veal Cutlets

Veal cutlets coated in egg, salt, lemon zest, bread crumbs, butter, and broiled, served with a lemon‑ketchup butter 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 pound the veal cutlets.

  2. Rub each cutlet with the beaten egg and season with coarse sea salt and grated lemon zest.

  3. Strew bread crumbs over both sides of the cutlets.

  4. Drizzle a little oiled sweet butter over them.

  5. 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 the cutlets on a dish.

  3. For the sauce, mix beaten butter, ketchup, and the juice of one 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
Provide the main meat, which cooks through quickly when pounded thin.
Beaten egg
Acts as a binder so the bread crumbs adhere to the cutlets.
Bread crumbs
Form a crisp, browned coating on the outside of the cutlets.
Oiled sweet butter
Adds fat and richness, helping the coating brown and moistening the surface.
Ketchup
Provides tangy, sweet flavor to the sauce served with the cutlets.
Lemon
Its zest and juice add aroma and acidity to the cutlets and sauce.

The step that matters

Turning the cutlets under the broiler. Broiling is intense, direct heat, so the coating can burn before the thin veal cooks through. Turning often and watching closely lets the crumbs brown evenly while the meat heats through without 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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