Name: Veal Cutlets
Ingredients: veal cutlets; 1 beaten egg; cracker dust; drippings; tomato sauce

Why it works: Tomato and sauce are a kitchen classic. They rank in the top 15% of all ingredient pairs, and cooks put them together in 5,469 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

Veal Cutlets

Ingredients

Directions

The book gives no cooking times; the times in the steps were added in transcription, so check for doneness rather than trusting the clock.

Wipe the cutlets with a damp cloth.
Dip them in the beaten egg, then in cracker dust.
Set the cutlets in a cold place for 1 hour.
Fry in drippings until rich brown, cooking slowly to ensure they are thoroughly done.
Drain on brown paper to remove excess grease and place on a hot platter.
Serve with tomato 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.

Tomato + saucetop 15% of all pairs

Smell alikelow

Cooked together5,469 recipes

Shared aroma: ethanol (alcoholic, ethereal).
Veal + tomatotop 18% of all pairs

Smell alikemoderate

Cooked together709 recipes

Shared aroma: 3-hexenal (apple, fruity).
Veal + saucetop 27% of all pairs

Smell alikelow

Cooked together2,072 recipes

Shared aroma: decanoic acid (soapy, waxy).
Veal + eggtop 28% of all pairs

Smell alikelow

Cooked together6,845 recipes

Shared aroma: 2-nonenal (fatty, green).
Egg + tomatotop 34% of all pairs

Smell alikelow

Cooked together5,890 recipes

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