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 ↓
Veal Cutlets
Ingredients
Directions
Prepare the veal
Wipe the veal cutlets and remove bone, skin, and tough membranes.
Cover the bone and tough pieces with cold water and cook at low temperature to make stock for the sauce.
Season the veal with coarse sea salt and black pepper.
Roll the cutlets in fine bread crumbs, dip in beaten eggs, then roll in crumbs again. Use wooden skewers to hold the cutlets together.
Brown the cutlets
Melt drippings or butter in a pan and brown the cutlets in the hot fat. Once browned, transfer the cutlets to a stew pan.
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.
-
Bread + buttertop 7% of all pairsSmell alikemoderateCooked together27,232 recipes
Shared aroma: delta-decalactone (sweet, creamy).
-
Bread + eggtop 13% of all pairsSmell alikemoderateCooked together22,662 recipes
Shared aroma: (e)-2-octenal (fatty, green).
-
Pepper + breadtop 16% of all pairsSmell alikemoderateCooked together20,964 recipes
Shared aroma: 2-nonenal (fatty, green).
-
Veal + breadtop 17% of all pairsSmell alikelowCooked together3,056 recipes
Shared aroma: cis-3-hexenol (green, grassy).
-
Egg + buttertop 17% of all pairsSmell alikemoderateCooked together118,967 recipes
Shared aroma: decanal (soap, orange peel).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Veal cutlets
- The main protein, which becomes tender and browns when cooked in fat.
- Fine bread crumbs
- Form a crisp, golden coating that protects the meat and adds browning.
- Large eggs
- Bind the bread crumb coating to the veal so it stays in place.
- Drippings or butter
- Fat for frying that carries heat evenly and adds browning and flavor.
The step that matters
Browning the cutlets in hot fat. The fat must be hot enough for the crumb coating to brown quickly; if it is too cool, the coating absorbs grease and turns soggy before the meat is cooked.
“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.
More veal cutlets recipes
You might also like
Brown Bread461 recipes
White Bread80 recipes
Bread Omelette60 recipes
Oatmeal Bread51 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.