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Veal Cutlets, Broiled

Broiled veal cutlets served with tomato sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Butter and sauce are a kitchen classic. They rank in the top 15% of all ingredient pairs, and cooks put them together in 15,338 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

Veal Cutlets, Broiled

Ingredients

Directions

Prepare

  1. Trim the rib cutlets neatly and scrape the bone ends until smooth and white.

Broil and serve

  1. Broil the cutlets over moderate heat, basting occasionally with butter and turning often.

  2. Serve the cutlets arranged in a circle with 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. Butter + saucetop 15% of all pairs
    Smell alikelow
    Cooked together15,338 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  2. Tomato + saucetop 15% of all pairs
    Smell alikelow
    Cooked together5,469 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  3. Butter + tomatotop 22% of all pairs
    Smell alikemoderate
    Cooked together6,918 recipes

    Shared aroma: 3-hexenal (apple, fruity).

Butter and sauce barely smell alike, yet cooks put them together in 15,338 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

Rib cutlets
Form the main protein that is cooked and served as the dish.
Butter
Adds fat that carries flavour and helps the surface brown while basting.
Tomato sauce
Adds moisture and acidity to balance the rich, browned meat.

The step that matters

Broil the cutlets over moderate heat, basting and turning. Moderate heat cooks the thick meat through without burning the surface. Frequent turning and basting with butter spread heat evenly and promote gentle browning, reducing the risk of dry or scorched spots.

Swap the tomato

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

  1. Shallotfits better
  2. Mustardfits about as well
  3. Onionfits about as well
  4. Tomatothe original

Fit is the average pairing score against butter, sauce. 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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