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To Dress Veal Cutlets

Herb-crusted veal cutlets served with optional fried ham, bacon, oysters, and coulis or tomato sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 12 ingredients
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Why it works: Parsley and lemon match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 14,037 recipes. Both carry beta-phellandrene, which smells minty, terpene. The science ↓

To Dress Veal Cutlets

Ingredients

Directions

Prepare the veal

  1. Beat the veal cutlets with a chopper and cut them into pieces slightly larger than a coin.

  2. Wash each piece with a beaten egg.

  3. Strew the cutlets with chopped parsley, basil, nutmeg, lemon peel, pepper, and salt.

Cook and serve

  1. Butter a sauté pan and broil the cutlets over a medium heat until cooked through.

  2. Serve with fried ham or bacon, or fried oysters, and add a coulis or tomato sauce underneath.

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. Parsley + lemontop 1% of all pairs
    Smell alikestrong
    Cooked together14,037 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  2. Basil + lemontop 1% of all pairs
    Smell alikestrong
    Cooked together1,823 recipes

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

  3. Parsley + basiltop 1% of all pairs
    Smell alikestrong
    Cooked together2,351 recipes

    Shared aroma: myristicin (spice, warm).

  4. Parsley + peppertop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  5. Lemon + peppertop 3% of all pairs
    Smell alikestrong
    Cooked together27,047 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

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 and served as the main dish.
Egg
Beaten and brushed on the cutlets so the herb coating sticks to the meat.
Chopped parsley
Adds fresh, green herbal flavor and color to the crust.
Basil
Adds aromatic, sweet herbal flavor to the crust.
Lemon peel
Adds bright citrus aroma that lifts the rich meat.

The step that matters

Broil the cutlets until cooked through. Thin pieces cook quickly, and the meat must reach a safe internal temperature without drying out. Watching the heat and timing keeps the cutlets tender and juicy.

Swap the basil

How well each one fits the dish's main ingredients (veal, egg, parsley, nutmeg, lemon, pepper, butter):

  1. Marjoramfits better
  2. Tarragonfits better
  3. Thymefits better
  4. Basilthe original

Fit is the average pairing score against veal, egg, parsley, nutmeg, lemon, pepper, butter. 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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