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Cotelettes De Veau Aux Fines Herbes

Veal cutlets sautéed with pepper, sea salt, spices, fine herbs, mushrooms, and finished with lemon juice.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 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 14,037 recipes mention both. Both carry beta-phellandrene, which smells minty, terpene. The science ↓

Cotelettes De Veau Aux Fines Herbes

Ingredients

Directions

Prepare

  1. Melt some butter in a stewpan.

  2. Add the veal cutlets, seasoning with pepper, coarse sea salt, and spices; fry for a few minutes.

  3. Chop the fine herbs and mushrooms.

Cook the cutlets

  1. When the cutlets are browned, sprinkle half of the herbs and mushrooms over them.

  2. Turn the cutlets and add the remaining herbs and mushrooms on the other side.

  3. Let them stew slowly until cooked through.

Finish and serve

  1. Remove the cutlets, add lemon juice to the sauce, and arrange the cutlets in a crown on a serving dish.

  2. Pour the gravy into the center of the dish.

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 aroma chemistry they share, and how many recipes mention both.

  1. Parsley + lemontop 1% of all pairs
    Aroma overlapstrong
    Mentioned together14,037 recipes

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

  2. Pepper + parsleytop 2% of all pairs
    Aroma overlapstrong
    Mentioned together34,122 recipes

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

  3. Pepper + lemontop 3% of all pairs
    Aroma overlapstrong
    Mentioned together27,047 recipes

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

  4. Butter + mushroomtop 7% of all pairs
    Aroma overlapmoderate
    Mentioned together12,525 recipes

    Shared aroma: trans-2-decenal (waxy, orange).

  5. Pepper + mushroomtop 11% of all pairs
    Aroma overlapmoderate
    Mentioned together13,580 recipes

    Shared aroma: 2-nonenal (fatty, green).

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 body of the dish, cooking through to a tender texture while browning in the butter.
Butter
Fat that browns the cutlets and carries flavor into the pan gravy.
Mushrooms
Release moisture and savory flavor that combine with the pan juices to form the gravy.
Fine herbs
Add fresh aromatic flavor that is released as they cook in the pan.
Lemon juice
Adds acidity that brightens the rich butter and gravy.

The step that matters

Let them stew slowly until cooked through. Slow, gentle heat keeps the veal tender and juicy while it cooks through; rushing with high heat can toughen the meat and scorch the butter and herbs.

“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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