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Another Way to Dress Veal Cutlets

Thin veal cutlets breaded and broiled, served with a gravy of orange peel, ginger, and thickened stock.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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Why it works: Parsley and pepper match in chemistry and in kitchens. They rank in the top 2% of all ingredient pairs, and cooks put them together in 34,122 recipes. Both carry 4'-methylacetophenone, which smells bitter almond. The science ↓

Another Way to Dress Veal Cutlets

Ingredients

Directions

Prepare the cutlets

  1. Cut the neck of veal into thin cutlets and beat them.

  2. Brown some butter in a pan with chopped onion and parsley.

  3. Dip the cutlets into the butter, then into the seasoned bread crumbs.

Cook and serve

  1. Broil the cutlets until they are brown.

  2. Mince the peel of half a Seville orange and add it along with grated ginger to the thickened gravy.

  3. Pour the hot gravy over the cutlets before serving.

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

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

  2. Orange + gingertop 4% of all pairs
    Smell alikestrong
    Cooked together1,833 recipes

    Shared aroma: 1-octen-3-one (mushroom, metallic).

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

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

  4. Pepper + gingertop 9% of all pairs
    Smell alikestrong
    Cooked together6,800 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  5. Onion + parsleytop 9% of all pairs
    Smell alikemoderate
    Cooked together25,843 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 neck
Forms the main meat portion, cooked into thin, tender cutlets.
Butter
Adds fat and richness, and browns to give the cutlets flavor and color.
Finely-grated bread
Forms a crisp, browned coating on the cutlets when broiled.
Seville orange
Its peel adds bright, bitter aroma and acidity to the gravy.

The step that matters

Broil the cutlets until they are brown. Breadcrumb coatings brown quickly under high heat, and the cutlets can dry out or scorch if left too long. Watching for an even golden color means the coating crisps while the thin meat stays juicy.

Swap the orange

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

  1. Lemonfits better
  2. Limefits better
  3. Mangofits better
  4. Orangethe original

Fit is the average pairing score against veal, butter, onion, parsley, bread, pepper, ginger. 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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