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Veal Cutlets Broiled

Thin veal cutlets are broiled with butter and served with tomato sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Pepper and tomato are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 17,923 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

Veal Cutlets Broiled

Ingredients

Directions

Prepare

  1. Trim the veal evenly and sprinkle salt and pepper on both sides.

Broil

  1. Dip the veal in melted butter and place on a grill over a clear fire.

  2. Baste with melted butter while broiling, turning three or four times.

Serve

  1. Serve with melted butter sauce or 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.

  1. Pepper + tomatotop 7% of all pairs
    Smell alikemoderate
    Cooked together17,923 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  2. Flour + buttertop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Butter + oystertop 12% of all pairs
    Smell alikemoderate
    Cooked together8,184 recipes

    Shared aroma: 2,6-nonadienal (cucumber, green).

  4. Sauce + oystertop 14% of all pairs
    Smell alikemoderate
    Cooked together2,233 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  5. Butter + saucetop 15% of all pairs
    Smell alikelow
    Cooked together15,338 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

Flour and butter barely smell alike, yet cooks put them together in 124,287 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
Forms the main meat of the cutlets, cooked quickly over direct heat so it stays tender when thin.
Melted butter
Adds moisture and fat, and its milk solids help the surface brown during broiling.

The step that matters

Basting while broiling. Butter's milk solids darken quickly over direct heat and can burn. Basting steadily and turning the thin veal keeps the surface golden while the interior cooks through.

Swap the tomato

How well each one fits the dish's main ingredients (veal, flour, butter, pepper, sauce, oyster):

  1. Shallotfits better
  2. Capsicumfits better
  3. Asparagusfits about as well
  4. Tomatothe original

Fit is the average pairing score against veal, flour, butter, pepper, sauce, oyster. 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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