Why it works: Pepper and parsley match in chemistry and in kitchens. They rank in the top 2% of all ingredient pairs, and cooks put them together in 34,122 recipes. Both carry 4'-methylacetophenone, which smells bitter almond. The science ↓
Veal Cutlet
Ingredients
Directions
Prepare
Pound the veal cutlets until tender.
Beat the yolks of the eggs with pepper and coarse sea salt.
Grate a quantity of bread crumbs.
Bread and fry
Dip the cutlets into the egg mixture, then coat with bread crumbs.
Fry the cutlets until golden brown.
Garnish with parsley for added flavor.
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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Pepper + parsleytop 2% of all pairsSmell alikestrongCooked together34,122 recipes
Shared aroma: 4'-methylacetophenone (bitter almond).
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Egg + breadtop 13% of all pairsSmell alikemoderateCooked together22,662 recipes
Shared aroma: (e)-2-octenal (fatty, green).
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Bread + parsleytop 15% of all pairsSmell alikemoderateCooked together8,588 recipes
Shared aroma: 2,4-decadienal (seaweed).
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Pepper + breadtop 16% of all pairsSmell alikemoderateCooked together20,964 recipes
Shared aroma: 2-nonenal (fatty, green).
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Veal + breadtop 17% of all pairsSmell alikelowCooked together3,056 recipes
Shared aroma: cis-3-hexenol (green, grassy).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Veal cutlets
- Main protein; pounding them thin and tender makes them cook quickly and evenly.
- Eggs
- Egg mixture binds the bread crumbs to the cutlets so the coating stays on during frying.
- Bread crumbs
- Form a crisp, golden coating that browns when fried.
The step that matters
Fry the cutlets until golden brown. Frying over heat that is too low lets the coating absorb oil and turn greasy, while heat that is too high browns the crumbs before the veal cooks through. Steady medium heat gives a crisp coating and a fully cooked centre.
“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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