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Grilled Veal Cutlets

Grilled veal cutlets coated in herb butter and breadcrumbs, wrapped in bacon.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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Why it works: Thyme and parsley match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 9,057 recipes. Both carry cuminaldehyde, which smells Spicy, cumin. The science ↓

Grilled Veal Cutlets

Ingredients

Directions

Prepare the veal

  1. Prepare the veal by trimming it and cutting it into cutlets about ½ inch thick.

  2. Beat each cutlet to flatten it slightly.

Make the coating

  1. Chop the savory thyme, lemon rind, and parsley finely.

  2. Melt the butter in the oven.

  3. Combine the chopped herbs with the melted butter, lemon juice, and beaten egg.

  4. Season the cutlets with salt and pepper, then coat them with the herb mixture and bread crumbs.

Wrap and grill

  1. Wrap each cutlet with a slice of bacon and secure it.

  2. Grill the cutlets until cooked through, about 30 minutes.

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. Thyme + parsleytop 1% of all pairs
    Smell alikestrong
    Cooked together9,057 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

  2. Lemon + parsleytop 1% of all pairs
    Smell alikestrong
    Cooked together14,037 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  3. Thyme + lemontop 1% of all pairs
    Smell alikestrong
    Cooked together3,973 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  4. Parsley + peppertop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  5. Lemon + peppertop 3% of all pairs
    Smell alikestrong
    Cooked together27,047 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

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 dish, cooking to a tender, meaty texture when grilled.
Egg
Binds the herb mixture and bread crumbs so the coating adheres to the cutlets.
Bread crumbs
Form a crisp outer layer that helps the coating brown on the grill.
Butter
Adds richness and moisture to the herb coating while it melts into the crumbs.
Bacon
Adds fat and salty flavour that bastes the veal as it cooks.

The step that matters

Grill the cutlets until cooked through. Veal is lean and can dry out quickly over heat, so cook it just until done and keep the heat moderate. The bacon wrap helps add fat, but the timing still needs watching.

Swap the thyme

How well each one fits the dish's main ingredients (veal, lemon, parsley, butter, egg, pepper, bread):

  1. Marjoramfits about as well
  2. Thymethe original
  3. Sagefits about as well
  4. Tarragonfits about as well

Fit is the average pairing score against veal, lemon, parsley, butter, egg, pepper, bread. Candidates are from the same food group and used in at least 100 recipes.

“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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