Why it works: Veal and butter are a kitchen classic. They rank in the top 23% of all ingredient pairs, and cooks put them together in 9,381 recipes. Both carry 3-hexenal, which smells apple, fruity. The science ↓
Veal Cutlets, Maitee D'hotel
serves 6Ingredients
Directions
Prepare the cutlets
Cut six thick veal cutlets, each with one rib bone.
Remove the skin and excess fat, and shorten the bone at the spine end.
Gently pound the cutlets with a damp cleaver on a wet table.
Scrape the rib bone near the frill and shape the meat.
Cook and serve
Season the cutlets with coarse sea salt and coat with oil or melted butter.
Place them on a broiler and broil over moderate heat for 16-18 minutes, turning halfway through.
Transfer the cutlets to a dish.
Glaze the cutlets with a brush.
Trim the handles with paper frills.
Serve crown-shaped with layers of maitre d'hotel butter between each cutlet.
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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Veal + buttertop 23% of all pairsSmell alikemoderateCooked together9,381 recipes
Shared aroma: 3-hexenal (apple, fruity).
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; its thickness and bone shape the final presentation and cooking time.
- Oil or melted butter
- Coats the surface to encourage browning and keep the meat from drying under the broiler.
- Maitre d'hotel butter
- Adds richness and moisture, and its fat carries flavour across the cutlets when served.
The step that matters
Broil over moderate heat, turning halfway through. Veal is lean, so broiling too long or too hot dries the meat before the surface browns. Turning halfway helps the cutlet cook evenly on both sides.
“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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