Why it works: Egg and bread are a kitchen classic. They rank in the top 13% of all ingredient pairs, and cooks put them together in 22,662 recipes. Both carry (e)-2-octenal, which smells fatty, green. The science ↓
Veal Cutlets
Ingredients
Directions
Prepare
Pound the veal well and cut it into small pieces.
Coat
Beat the eggs in a bowl and dip the veal pieces into the eggs.
If desired, mix herbs, pepper, and salt into the eggs before dipping.
Coat the veal in bread crumbs or crushed crackers.
Cook
Fry the cutlets in hot oil until they are browned.
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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Egg + breadtop 13% of all pairsSmell alikemoderateCooked together22,662 recipes
Shared aroma: (e)-2-octenal (fatty, green).
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Bread + peppertop 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).
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Veal + peppertop 19% of all pairsSmell alikemoderateCooked together10,049 recipes
Shared aroma: 2-nonenal (fatty, green).
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Veal + eggtop 28% of all pairsSmell alikelowCooked together6,845 recipes
Shared aroma: 2-nonenal (fatty, green).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Veal
- Forms the main body of the cutlets, which turns tender when pounded thin and cut small.
- Eggs
- Bind the coating to the meat so the crumbs stick during frying.
- Bread crumbs or crushed crackers
- Form a crisp outer crust that browns in the hot oil.
The step that matters
Fry the cutlets in hot oil until browned. Oil that is hot enough sears the coating quickly, forming a crisp crust before the thin meat overcooks and dries out.
“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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