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Veal Cutlets Plain

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Veal and horseradish work together. They rank in the top 31% of all ingredient pairs, and cooks put them together in 73 recipes. Both carry 2-methylbutyraldehyde, which smells malty, chocolate. The science ↓

Veal Cutlets Plain

Ingredients

Directions

  1. Remove any excess moisture from the slices of veal.

  2. Heat the fat in a pan over medium-high heat.

  3. Fry the veal slices until they are a nice brown color.

  4. Serve with horseradish.

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. Veal + horseradishtop 31% of all pairs
    Smell alikelow
    Cooked together73 recipes

    Shared aroma: 2-methylbutyraldehyde (malty, chocolate).

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

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