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Veal Cutlets. Cotelettes De Veau Au Nature!

Grilled veal cutlets seasoned with coarse sea salt and butter, served with beef juice or sauce au pauvre homme.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Veal and beef are a kitchen classic. They rank in the top 11% of all ingredient pairs, and cooks put them together in 3,784 recipes. Both carry 2,6-nonadienal, which smells cucumber, green. The science ↓

Veal Cutlets. Cotelettes De Veau Au Nature!

6 cutlets

Ingredients

Directions

Prepare

  1. Sprinkle coarse sea salt over the veal cutlets.

  2. Dip the cutlets in melted butter.

Grill and serve

  1. Place them on a grill and turn them often.

  2. Baste the cutlets with melted butter while cooking.

  3. Cook until they are firm when pressed with a finger.

  4. Dish the cutlets and sauce with beef juice or sauce au pauvre homme, then serve.

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. Veal + beeftop 11% of all pairs
    Smell alikemoderate
    Cooked together3,784 recipes

    Shared aroma: 2,6-nonadienal (cucumber, green).

  2. Butter + beeftop 16% of all pairs
    Smell alikemoderate
    Cooked together10,847 recipes

    Shared aroma: 2-furfurylthiol (coffee, roasted).

  3. Veal + buttertop 23% of all pairs
    Smell alikemoderate
    Cooked together9,381 recipes

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

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

What each ingredient does

Veal cutlets
Lean meat that becomes firm and browned on the grill when cooked through.
Melted butter
Adds fat that carries flavour, helps browning, and keeps the surface from drying out.
Beef juice or sauce au pauvre homme
Provides a savoury meat-based sauce to serve with the cutlets.

The step that matters

Cook until firm when pressed. Veal is lean and dries out quickly over heat, so judging doneness by the firmness of the meat, with regular basting and frequent turning, helps keep it tender and juicy rather than tough.

“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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