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Veal Cutlets

Veal cutlets seasoned with nutmeg, pepper, salt, lemon‑thyme, marjoram, coated in eggs and butter, broiled, served with gravy and lemon.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 12 ingredients
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Why it works: Thyme and marjoram match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 2,225 recipes. Both carry terpineol, which smells pine, woody. The science ↓

Veal Cutlets

Ingredients

Directions

Prepare

  1. Slice the veal and lard it with bacon.

  2. Season with nutmeg, pepper, coarse sea salt, lemon-thyme, and sweet marjoram.

  3. Wash the veal slices with eggs, then sprinkle the seasoning over them.

Cook and serve

  1. Dip the slices in melted butter and wrap them in buttered white paper.

  2. Broil on a gridiron at a distance from the fire until cooked.

  3. Remove the paper, serve with gravy, and garnish with sliced 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. Thyme + marjoramtop 1% of all pairs
    Smell alikestrong
    Cooked together2,225 recipes

    Shared aroma: terpineol (pine, woody).

  2. Lemon + marjoramtop 1% of all pairs
    Smell alikestrong
    Cooked together957 recipes

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

  3. Lemon + thymetop 1% of all pairs
    Smell alikestrong
    Cooked together3,973 recipes

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

  4. Nutmeg + marjoramtop 1% of all pairs
    Smell alikestrong
    Cooked together687 recipes

    Shared aroma: estragole (anise, licorice).

  5. Pepper + lemontop 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
Forms the main body of the cutlets, cooking to a tender meat once broiled.
Bacon
Larding adds fat that bastes the lean veal and keeps it moist as it cooks.
Eggs
Egg wash helps the seasoning cling to the veal slices.
Melted butter
Adds fat and richness that carries flavor and promotes gentle browning.

The step that matters

Broil at a distance from the fire. Veal is lean and dries out quickly under intense heat. Keeping the gridiron away from the fire and wrapping the cutlets in buttered paper lets them cook through gently while retaining moisture.

Swap the nutmeg

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

  1. Parsleyfits better
  2. Sagefits better
  3. Tarragonfits better
  4. Nutmegthe original

Fit is the average pairing score against veal, pepper, lemon, thyme, marjoram, egg, 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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