Why it works: Butter and egg are a kitchen classic. They rank in the top 17% of all ingredient pairs, and cooks put them together in 118,967 recipes. Both carry decanal, which smells soap, orange peel. The science ↓
Cutlets, Veal
Ingredients
Directions
Prepare
Season the veal cutlets with salt and pepper.
Dip each cutlet in beaten egg, then coat with breadcrumbs.
Cook and serve
Heat butter in a skillet over medium heat.
Fry the cutlets until golden brown on both sides.
Serve hot.
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.
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Butter + eggtop 17% of all pairsSmell alikemoderateCooked together118,967 recipes
Shared aroma: decanal (soap, orange peel).
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Veal + peppertop 19% of all pairsSmell alikemoderateCooked together10,049 recipes
Shared aroma: 2-nonenal (fatty, green).
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Pepper + buttertop 21% of all pairsSmell alikemoderateCooked together85,593 recipes
Shared aroma: trans-2-nonenal (cardboard, fatty).
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Veal + buttertop 23% of all pairsSmell alikemoderateCooked together9,381 recipes
Shared aroma: 3-hexenal (apple, fruity).
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Veal + eggtop 28% of all pairsSmell alikelowCooked together6,845 recipes
Shared aroma: 2-nonenal (fatty, green).
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 that is cooked and served as the dish.
- Egg
- Binds the breadcrumb coating to the cutlet so it adheres during frying.
- Breadcrumbs
- Form a crisp coating that browns when fried.
- Butter
- Conducts heat in the skillet and adds fat for browning and flavor.
The step that matters
Fry the cutlets until golden brown on both sides. Cooking over medium heat lets the breadcrumb coating brown and crisp without burning before the veal cooks through. Too high a heat scorches the crumbs while the interior stays underdone.
“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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