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
Dip each veal cutlet in beaten egg seasoned with salt and pepper.
Roll the cutlet in bread or cracker crumbs.
Fry
Fry in hot lard until cooked through.
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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Pepper + breadtop 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 cutlets or chops
- Forms the main body of the dish, cooked through in hot fat.
- Egg
- Binds the crumb coating so it adheres to the meat while frying.
- Bread or cracker crumbs
- Forms a crisp, browned crust around the cutlet during frying.
- Lard
- Conducts heat to crisp the crumb coating and brown the surface.
The step that matters
Fry in hot lard until cooked through. The fat must be hot enough to brown and crisp the crumb coating quickly, while the meat cooks through without drying out. Too cool a pan lets the coating absorb grease and fall off; too long a fry toughens the meat.
“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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