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Veal Cutlets

Veal cutlets wrapped in bacon, coated with a butter, lemon, herb, and egg mixture, then broiled.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 11 ingredients
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Why it works: Thyme and parsley match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 9,057 recipes. Both carry cuminaldehyde, which smells Spicy, cumin. The science ↓

Veal Cutlets

Ingredients

Directions

Prepare

  1. Prepare the veal by trimming it and cutting it into cutlets, leaving 3 inches of rib-bone.

  2. Beat each cutlet to about ½ inch thick and shape them nicely.

  3. Chop the savory thyme, lemon rind, and parsley finely.

Coat the cutlets

  1. Melt the butter in the oven.

  2. Mix in the lemon juice, chopped thyme, lemon rind, parsley, egg, pepper, and salt.

  3. Coat the cutlets with the mixture.

  4. Coat the cutlets with bread crumbs.

Wrap and broil

  1. Wrap each cutlet with bacon.

  2. Secure each wrapped cutlet with a toothpick.

  3. Broil the cutlets until cooked through, about 30 minutes.

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. Thyme + parsleytop 1% of all pairs
    Smell alikestrong
    Cooked together9,057 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

  2. Lemon + parsleytop 1% of all pairs
    Smell alikestrong
    Cooked together14,037 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  3. Thyme + lemontop 1% of all pairs
    Smell alikestrong
    Cooked together3,973 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  4. Parsley + peppertop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  5. Lemon + peppertop 3% of all pairs
    Smell alikestrong
    Cooked together27,047 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

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 cutlets, providing the meat that is pounded and cooked through.
Egg
Binds the herb mixture so it adheres to the cutlets as they cook.
Bread crumbs
Form a coating that helps the cutlets brown and gives a crisp outer layer.
Bacon
Wraps each cutlet, adding fat that keeps the meat moist and flavourful while broiling.
Butter
Adds fat and richness to the coating mixture.

The step that matters

Broil the cutlets until cooked through. Veal cutlets are thin and lean, so they dry out quickly under high heat. Watching for doneness rather than relying only on the stated time helps keep them juicy while ensuring the meat is fully cooked.

Swap the thyme

How well each one fits the dish's main ingredients (veal, lemon, parsley, butter, egg, pepper, bread):

  1. Marjoramfits about as well
  2. Thymethe original
  3. Sagefits about as well
  4. Tarragonfits about as well

Fit is the average pairing score against veal, lemon, parsley, butter, egg, pepper, bread. 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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