Why it works: Veal and pepper are a kitchen classic. They rank in the top 19% of all ingredient pairs, and cooks put them together in 10,049 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓
Veal Cutlets
Ingredients
Directions
Prepare the cutlets
Fry a few slices of breakfast bacon in a skillet.
Dip the veal cutlets in the beaten egg.
Roll the cutlets in cornmeal or cracker crumbs.
Season with coarse sea salt and black pepper.
Cook
Place the cutlets in the skillet with the bacon fat.
Fry slowly until they are a nice brown.
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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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).
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Egg + peppertop 33% of all pairsSmell alikelowCooked together50,580 recipes
Shared aroma: 2-nonenal (fatty, green).
Egg and pepper barely smell alike, yet cooks put them together in 50,580 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
- Main protein that becomes tender and juicy when fried gently.
- Beaten egg
- Binds the crumb coating to the veal so it adheres during frying.
- Cornmeal or cracker crumbs
- Forms a crisp, golden crust that browns in the hot fat.
- Breakfast bacon
- Its fat provides flavor and helps the cutlets brown in the skillet.
The step that matters
Fry slowly until they are a nice brown. Low, steady heat lets the crumb coating brown evenly and the veal cook through without the coating scorching first. Too high a heat burns the crust while the center stays underdone.
“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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