Why it works: Butter and sauce are a kitchen classic. They rank in the top 15% of all ingredient pairs, and cooks put them together in 15,338 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓
Veal Cutlets
Ingredients
Directions
Prepare
Trim the veal cutlets properly.
Season both sides with salt and pepper.
Brush melted butter on both sides.
Broil and serve
Broil the cutlets, basting occasionally with melted butter.
Turn the cutlets one to three times until they are slightly overdone.
Serve with maitre d' hotel sauce spread over the cutlets.
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.
-
Butter + saucetop 15% of all pairsSmell alikelowCooked together15,338 recipes
Shared aroma: ethanol (alcoholic, ethereal).
-
Veal + peppertop 19% of all pairsSmell alikemoderateCooked together10,049 recipes
Shared aroma: 2-nonenal (fatty, green).
-
Pepper + buttertop 21% of all pairsSmell alikemoderateCooked together85,593 recipes
Shared aroma: trans-2-nonenal (cardboard, fatty).
-
Veal + buttertop 23% of all pairsSmell alikemoderateCooked together9,381 recipes
Shared aroma: 3-hexenal (apple, fruity).
-
Pepper + saucetop 27% of all pairsSmell alikelowCooked together15,303 recipes
Shared aroma: ethanol (alcoholic, ethereal).
Butter and sauce barely smell alike, yet cooks put them together in 15,338 recipes: they work on texture and structure more than aroma.
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Veal cutlets
- Form the main body of the dish, cooking into tender meat when broiled.
- Melted butter
- Adds fat and moisture, helping the surface brown and stay juicy under the broiler.
- Maitre d' hotel sauce
- Adds rich, savoury flavour and moisture when spread over the hot cutlets.
The step that matters
Turning the cutlets. Turning them one to three times while broiling lets both sides cook evenly and brown. Turning too rarely can scorch one side while the other stays underdone, and the cutlets dry out if overcooked.
“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.
More veal cutlets recipes
You might also like
Veal Patties50 recipes
Beef, Mutton, or Veal Broth6 recipes
Tomato Soup526 recipes
Brown Bread461 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.