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Veal Cutlets, Broiled, Plain

Broiled veal cutlets seasoned with salt and pepper, served with optional ham or bacon and sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Pepper and tomato are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 17,923 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

Veal Cutlets, Broiled, Plain

Ingredients

Directions

Prepare

  1. Divide the neck of veal into neat cutlets, keeping one bone for each.

  2. Trim the cutlets, remove the chine-bone, shorten the rib-bones, and flatten with a rolling pin.

  3. Sprinkle salt and pepper on both sides, then brush lightly with oil.

Cook and serve

  1. Broil on a grill over a clear, slow fire until browned on both sides, about 10 to 15 minutes depending on thickness.

  2. Serve on a hot dish with ham or bacon on the side, and optional sauce.

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. Pepper + tomatotop 7% of all pairs
    Smell alikemoderate
    Cooked together17,923 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  2. Veal + hamtop 15% of all pairs
    Smell alikelow
    Cooked together3,264 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  3. Veal + tomatotop 18% of all pairs
    Smell alikemoderate
    Cooked together709 recipes

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

  4. Veal + peppertop 19% of all pairs
    Smell alikemoderate
    Cooked together10,049 recipes

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

  5. Ham + tomatotop 22% of all pairs
    Smell alikemoderate
    Cooked together348 recipes

    Shared aroma: 1-octen-3-one (mushroom, metallic).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Neck of veal
Forms the main body of the dish, with bone and fat giving flavour as it cooks.
Oil
Light brushing helps the surface brown evenly under the grill and keeps it from drying.

The step that matters

Broiling over a clear, slow fire. Veal is lean and dries out easily, so the cutlets need steady heat to brown on both sides while staying moist inside. Heat that is too fierce scorches the surface before the centre cooks through.

Swap the tomato

The recipe marks tomato as optional. How well each one fits the dish's main ingredients (veal, pepper, ham):

  1. Capsicumfits better
  2. Carrotfits better
  3. Tomatothe original
  4. Cabbagefits about as well

Fit is the average pairing score against veal, pepper, ham. 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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