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Veal Cutlets Broiled Plain, or Full-dressed.

Broiled veal cutlets served plain or with optional ham or bacon.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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Why it works: Parsley and shallot match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 3,737 recipes. Both carry 2,4-decadienal, which smells seaweed. The science ↓

Veal Cutlets Broiled Plain, or Full-dressed.

Ingredients

Directions

Prepare the coating

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

  2. Melt butter in a pan, add minced parsley and shallot, and fry for 1 minute.

  3. In a bowl, mix the egg yolks with the fried herbs, and season with pepper and salt.

  4. Dip the cutlets into the egg mixture, then coat with bread crumbs.

Cook and serve

  1. Grill the cutlets over a slow fire until browned on both sides, about 1 hour.

  2. Serve with fried slices of ham or bacon if desired.

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 + shallottop 1% of all pairs
    Smell alikestrong
    Cooked together3,737 recipes

    Shared aroma: 2,4-decadienal (seaweed).

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

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

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

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

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

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

  5. Shallot + peppertop 11% of all pairs
    Smell alikemoderate
    Cooked together5,898 recipes

    Shared aroma: 2,4-decadienal (seaweed).

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

What each ingredient does

Veal
Forms the cutlets; lean meat that cooks through and browns during the long, slow grilling.
Butter
Adds fat and richness, carrying the flavor of the herbs and shallot into the coating.
Eggs
Bind the herbs and bread crumbs to the cutlets so the coating stays attached while cooking.
Bread crumbs
Form a crisp, browned outer crust on the cutlets.
Shallot
Adds mild onion-like sweetness and aroma to the egg coating.

The step that matters

Grill over a slow fire. A slow, moderate heat lets the thick cutlets cook through while the bread crumb coating browns gradually. A fire that is too hot would scorch the crumbs before the meat in the center is cooked.

Swap the shallot

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

  1. Shallotthe original
  2. Carrotfits about as well
  3. Capsicumfits about as well
  4. Asparagusfits about as well

Fit is the average pairing score against veal, butter, egg, parsley, bread, pepper, ham. 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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