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Veal Cutlet Saute with Puree of Carrots

A veal cutlet sautéed in butter served over a carrot puree.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Veal and carrot are a kitchen classic. They rank in the top 15% of all ingredient pairs, and cooks put them together in 3,015 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Veal Cutlet Saute with Puree of Carrots

Ingredients

Directions

Prepare the cutlets

  1. Select cutlets from the thick part of the leg and beat them well.

  2. Brown the cutlets in a little butter.

Make the carrot puree

  1. Boil the carrots in salted water for 30 minutes.

  2. Mash the carrots and rub them through a sieve.

  3. Add 2 tablespoons of butter to the carrot puree and season to taste.

Serve

  1. Cover the bottom of a hot dish with the carrot puree, place the cutlets on top, and serve.

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. Veal + carrottop 15% of all pairs
    Smell alikelow
    Cooked together3,015 recipes

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

  2. Veal + buttertop 23% of all pairs
    Smell alikemoderate
    Cooked together9,381 recipes

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

  3. Butter + carrottop 24% of all pairs
    Smell alikemoderate
    Cooked together10,083 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 cutlets
Provide the main meat, which browns in butter to develop savory flavor and color.
Butter
Browns the cutlets and, stirred into the puree, adds richness and smooth texture.
Carrots
Form the base of the puree, giving body, natural sweetness and a smooth texture when mashed and sieved.

The step that matters

Browning the cutlets in butter. Cutlets that are crowded or too wet in the pan steam instead of browning. Browning, driven by the Maillard reaction, needs dry surfaces and enough space between pieces to build flavor and color.

Swap the carrot

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

  1. Onionfits better
  2. Leekfits better
  3. Potatofits better
  4. Carrotthe original

Fit is the average pairing score against veal, butter. 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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