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Baked Veal Cutlets with Sweet Herbs

A baked veal cutlet dish topped with a mushroom and herb mixture, coated in breadcrumbs and served with a wine sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 12 ingredients
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Why it works: Winter savory and shallot match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 221 recipes. Both carry eucalyptol, which smells eucalyptus, herbal. The science ↓

Baked Veal Cutlets with Sweet Herbs

Ingredients

Directions

The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare the cutlets

  1. Preheat the oven to 400°F (200°C).

  2. In a stewpan, combine butter, mushrooms, sweet herbs, winter savory, shallots, salt, and pepper, and stir over heat until well mixed and hot.

  3. Trim the veal cutlets and spread the mushroom mixture over them.

  4. Brush the cutlets with beaten egg and coat with grated breadcrumbs.

Bake and serve

  1. Place the cutlets in a baking dish and bake until golden brown.

  2. In a saucepan, combine white wine and remaining herbs, then boil and skim the sauce.

  3. Once cooked, place the cutlets on a hot dish, pour the sauce around them, and 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. Winter savory + shallottop 1% of all pairs
    Smell alikestrong
    Cooked together221 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

  2. Mushroom + shallottop 4% of all pairs
    Smell alikemoderate
    Cooked together1,982 recipes

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

  3. Mushroom + white winetop 5% of all pairs
    Smell alikemoderate
    Cooked together1,765 recipes

    Shared aroma: ethyl octanoate (fruity).

  4. Winter savory + peppertop 7% of all pairs
    Smell alikemoderate
    Cooked together1,370 recipes

    Shared aroma: methyleugenol (clove, spice).

  5. Butter + mushroomtop 7% of all pairs
    Smell alikemoderate
    Cooked together12,525 recipes

    Shared aroma: trans-2-decenal (waxy, orange).

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

What each ingredient does

Veal cutlets
Form the main body of the dish, cooked until tender and golden in the oven.
Butter
Carries the herbs and mushrooms and helps the breadcrumb coating brown.
Mushrooms
Add moisture and savoury depth to the filling spread over the cutlets.
Beaten egg
Acts as a binder so the breadcrumbs stick to the cutlets.
Grated breadcrumbs
Form a crisp coating that browns in the oven.
White wine
Adds acidity and aroma to the sauce, balancing the rich butter.

The step that matters

Bake until golden brown. Breadcrumbs and proteins brown through dry oven heat, so the cutlets must be cooked long enough to be done inside while the coating turns golden rather than pale or burnt.

Swap the winter savory

How well each one fits the dish's main ingredients (veal, butter, mushroom, shallot, pepper, egg, white wine):

  1. Thymefits better
  2. Tarragonfits better
  3. Parsleyfits better
  4. Winter savorythe original

Fit is the average pairing score against veal, butter, mushroom, shallot, pepper, egg, white wine. 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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