Name: Veal Cutlets Broiled Plain, or Full
Ingredients: 1 neck of veal, cut into cutlets; 2 ounces butter; 2 egg yolks; 2 teaspoons minced parsley; 1 teaspoon minced shallot; Salt, to taste; Pepper, to taste; Fine bread crumbs; Slices of ham or bacon, for serving

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

Ingredients

Directions

Prepare

Preheat your grill or broiler.
Melt the butter in a pan over low heat and add the minced parsley and shallot; fry for 1 minute.
In a bowl, mix the egg yolks with the herb mixture, and season with salt and pepper.
Dip the veal cutlets into the egg mixture, then coat with bread crumbs.

Cook and serve

Place the cutlets on the grill over a low flame and cook for about 1 hour, turning until browned on both sides.
Serve with fried slices of ham or bacon.

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.

Parsley + shallottop 1% of all pairs

Smell alikestrong

Cooked together3,737 recipes

Shared aroma: 2,4-decadienal (seaweed).
Parsley + peppertop 2% of all pairs

Smell alikestrong

Cooked together34,122 recipes

Shared aroma: 4'-methylacetophenone (bitter almond).
Butter + breadtop 7% of all pairs

Smell alikemoderate

Cooked together27,232 recipes

Shared aroma: delta-decalactone (sweet, creamy).
Bread + hamtop 7% of all pairs

Smell alikemoderate

Cooked together2,536 recipes

Shared aroma: 2-acetyl-1-pyrroline (popcorn, roasted).
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 cutlets: Forms the main protein that is cooked until tender and browned on both sides.
Egg yolks: Bind the herbs and help the bread crumb coating adhere to the veal.
Bread crumbs: Form a crisp, browned coating on the outside of the cutlets.
Butter: Adds richness and carries the flavor of the parsley and shallot.

The step that matters

Turning the cutlets while grilling. Bread crumb coatings can scorch or fall off if the heat is too high or the cutlets are handled roughly. Turning them carefully over a steady low flame lets them brown evenly on both sides while the coating stays intact.

Swap the shallot

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

Shallotthe original
Carrotfits about as well
Capsicumfits about as well
Asparagusfits about as well

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

Brown Bread461 recipes

White Bread80 recipes

Bread Omelette60 recipes

Oatmeal Bread51 recipes

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Veal Cutlets Broiled Plain, or Full