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Veal Cutlets Broiled

Broiled veal cutlets seasoned with salt and pepper, brushed with butter, served with butter or tomato sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Pepper and tomato are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 17,923 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

Veal Cutlets Broiled

Ingredients

Directions

Prepare

  1. Trim the veal evenly.

  2. Sprinkle salt and pepper on both sides.

  3. Dip the cutlets in melted butter.

Broil and serve

  1. Place on a grill over a clear fire.

  2. Baste with melted butter while broiling, turning three or four times.

  3. Serve with melted butter sauce or tomato sauce.

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. Pepper + tomatotop 7% of all pairs
    Smell alikemoderate
    Cooked together17,923 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  2. Butter + saucetop 15% of all pairs
    Smell alikelow
    Cooked together15,338 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  3. Tomato + saucetop 15% of all pairs
    Smell alikelow
    Cooked together5,469 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  4. Veal + tomatotop 18% of all pairs
    Smell alikemoderate
    Cooked together709 recipes

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

  5. Veal + peppertop 19% of all pairs
    Smell alikemoderate
    Cooked together10,049 recipes

    Shared aroma: 2-nonenal (fatty, green).

Butter and sauce barely smell alike, yet cooks put them together in 15,338 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Veal
Forms the main body of the dish; thin cutlets cook quickly and stay tender when broiled.
Melted butter
Adds fat that carries flavour, keeps the surface from drying, and helps it brown.
Tomato sauce
Adds acidity and moisture to contrast with the rich, savoury veal.

The step that matters

Basting while broiling. Veal is lean and dries out quickly over direct heat. Regular basting with melted butter adds fat and moisture to the surface, and turning the cutlets exposes each side evenly so they brown without scorching.

Swap the tomato

How well each one fits the dish's main ingredients (veal, pepper, butter, sauce):

  1. Capsicumfits better
  2. Tomatothe original
  3. Shallotfits about as well
  4. Onionfits about as well

Fit is the average pairing score against veal, pepper, butter, sauce. Candidates are from the same food group and used in at least 100 recipes.

“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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