Why it works: Butter and bread are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 27,232 recipes. Both carry delta-decalactone, which smells sweet, creamy. The science ↓
Veal Cutlets
4 cutletsIngredients
Directions
Prepare
Cut four cutlets from the neck of veal, about ½ inch thick.
Beat them lightly with a chopper and trim off the chine-bones.
Season the cutlets with salt and pepper.
Dip each cutlet into beaten eggs, then coat with bread crumbs.
Cook and serve
Broil the cutlets for about 10 minutes over a good fire, turning occasionally until lightly browned.
Serve hot, spreading a piece of maitre d'hôtel butter over each cutlet.
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.
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Butter + breadtop 7% of all pairsSmell alikemoderateCooked together27,232 recipes
Shared aroma: delta-decalactone (sweet, creamy).
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Egg + breadtop 13% of all pairsSmell alikemoderateCooked together22,662 recipes
Shared aroma: (e)-2-octenal (fatty, green).
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Pepper + breadtop 16% of all pairsSmell alikemoderateCooked together20,964 recipes
Shared aroma: 2-nonenal (fatty, green).
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Veal + breadtop 17% of all pairsSmell alikelowCooked together3,056 recipes
Shared aroma: cis-3-hexenol (green, grassy).
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Egg + buttertop 17% of all pairsSmell alikemoderateCooked together118,967 recipes
Shared aroma: decanal (soap, orange peel).
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 cooks quickly and becomes tender when lightly beaten and broiled.
- Eggs
- Bind the bread crumbs to the cutlet surface so the coating holds during broiling.
- Bread crumbs
- Form a crisp, golden coating that browns under the heat of the broiler.
- Maitre d'hôtel butter
- Adds richness and savory flavor as it melts over the hot cutlets.
The step that matters
Broil until lightly browned, turning occasionally. Broiling at high heat sets the egg and crumb coating and browns it, while turning promotes even cooking. Too long under the heat can dry the thin cutlets out.
“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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