Why it works: Bread and butter are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 27,232 recipes. Both carry delta-decalactone, which smells sweet, creamy. The science ↓
Veal Cutlets
Ingredients
Directions
Prepare
Season the veal cutlets with salt and pepper.
Dip each cutlet in the beaten egg, then coat with bread crumbs.
Fry
Heat bacon fat or the lard and butter mixture in a pan.
Fry the cutlets until golden brown, cooking carefully to avoid burning the coating.
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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Bread + buttertop 7% of all pairsSmell alikemoderateCooked together27,232 recipes
Shared aroma: delta-decalactone (sweet, creamy).
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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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Egg + buttertop 17% of all pairsSmell alikemoderateCooked together118,967 recipes
Shared aroma: decanal (soap, orange peel).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Veal cutlets
- Provide the tender meat that is cooked through while the coating browns.
- Beaten egg
- Acts as a binder so the bread crumbs stick to the cutlet.
- Fine bread crumbs
- Form a crisp, golden coating that browns when fried.
- Bacon fat or lard and butter
- Conducts heat to the coating and adds richness and browning in the pan.
The step that matters
Fry the cutlets until golden brown. Bread crumbs brown quickly in hot fat, so the coating can scorch before the veal is cooked through. Moderate heat and close attention let the coating brown evenly while the meat cooks.
“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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