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Veal Cutlets Broiled

Broiled veal neck cutlets coated in parsley, eschalot, butter, egg yolks, and breadcrumbs, served with cold butter, ham or bacon, and lemon.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 11 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 ↓

Veal Cutlets Broiled

Ingredients

Directions

Prepare the coating

  1. Divide the veal neck into cutlets, one rib each.

  2. Fry the parsley and eschalot in butter for about 2 minutes.

  3. Beat the egg yolks and mix them with the herbs and butter.

  4. Season with salt and pepper.

  5. Dip the cutlets into the mixture.

  6. Coat the cutlets with bread crumbs.

  7. Let the cutlets sit for a few minutes to allow the seasoning to adhere.

Broil and serve

  1. Broil the cutlets over a clear, slow fire until both sides are nicely browned, about 1 hour.

  2. Serve without gravy.

  3. Add a piece of cold butter on each cutlet just before serving.

  4. Garnish with rashers of ham or bacon and lemon.

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

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

  3. Pepper + lemontop 3% of all pairs
    Smell alikestrong
    Cooked together27,047 recipes

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

  4. Butter + breadtop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

    Shared aroma: delta-decalactone (sweet, creamy).

  5. Bread + hamtop 7% of all pairs
    Smell alikemoderate
    Cooked together2,536 recipes

    Shared aroma: 2-acetyl-1-pyrroline (popcorn, roasted).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Veal neck cutlets
Form the main body of the dish, cooking to a tender, browned meat.
Egg yolks
Bind the parsley, eschalot and butter mixture so it adheres to the cutlets.
Bread crumbs
Form a crisp, browned outer crust on the cutlets during broiling.
Butter
Adds richness and moisture to the herb mixture and the finished cutlets.

The step that matters

Broil over a clear, slow fire. A slow fire browns the coated cutlets through without scorching the crumb crust before the meat cooks. Too hot a fire burns the outside while the inside 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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