Name: French Fried Potatoes and Veal Cutlets
Ingredients: Potatoes; Veal cutlets; Eggs; Bread crumbs; Olive oil or lard for frying

Why it works: Potato and olive are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 6,458 recipes. Both carry 2-undecenal, which smells sweet. The science ↓

French Fried Potatoes and Veal Cutlets

Ingredients

Directions

Peel and slice the potatoes into thin strips.
Coat the veal cutlets with beaten eggs, then dredge in bread crumbs.
Heat olive oil or lard in a deep pan until hot.
Fry the coated veal cutlets until golden brown.
In the same oil, fry the potato strips until crispy and golden.
Drain on paper towels before serving.

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.

Potato + olivetop 7% of all pairs

Smell alikemoderate

Cooked together6,458 recipes

Shared aroma: 2-undecenal (sweet).
Bread + olivetop 9% of all pairs

Smell alikemoderate

Cooked together1,091 recipes

Shared aroma: 2-undecenal (sweet).
Egg + breadtop 13% of all pairs

Smell alikemoderate

Cooked together22,662 recipes

Shared aroma: (e)-2-octenal (fatty, green).
Potato + breadtop 15% of all pairs

Smell alikemoderate

Cooked together434 recipes

Shared aroma: 2-acetyl-1-pyrroline (popcorn, roasted).
Veal + breadtop 17% of all pairs

Smell alikelow

Cooked together3,056 recipes

Shared aroma: cis-3-hexenol (green, grassy).