Why it works: Butter and flour are a kitchen classic. They rank in the top 12% of all ingredient pairs, and cooks put them together in 124,287 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓
Veal Cutlets
Ingredients
Directions
Prepare and cook the cutlets
Beat the veal cutlets with a rolling pin until the fibers are separated.
Fry the cutlets until cooked through.
Make the sauce
Add a little water and a bit of butter rolled in flour to the pan.
Stew for a few minutes until the sauce thickens.
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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Butter + flourtop 12% of all pairsSmell alikelowCooked together124,287 recipes
Shared aroma: isobutyraldehyde (malty, green).
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Veal + buttertop 23% of all pairsSmell alikemoderateCooked together9,381 recipes
Shared aroma: 3-hexenal (apple, fruity).
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Veal + flourtop 28% of all pairsSmell alikelowCooked together5,886 recipes
Shared aroma: isobutyraldehyde (malty, green).
Butter and flour 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 cutlets
- Form the main protein; beating separates the fibers so the meat feels more tender when cooked.
- Butter
- Adds richness and flavor to the pan sauce.
- Flour
- Thickens the pan sauce as it stews with the liquid.
The step that matters
Stew the sauce until it thickens. Flour needs enough time at a simmer for its starch to swell and thicken the liquid. Stopping too early leaves a thin sauce, while overcooking can make it stiff.
“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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