Name: Veal Cutlets, a LA Fried Oysters
Ingredients: veal, cut into 3-4 inch square pieces; salt and pepper to taste

Why it works: Veal and pepper are a kitchen classic. They rank in the top 19% of all ingredient pairs, and cooks put them together in 10,049 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Veal Cutlets, a LA Fried Oysters

Ingredients

veal, cut into 3-4 inch square pieces
salt and pepper to taste

Directions

Cut the veal into small pieces, about 3-4 inches square.
Dry the pieces with a towel.
Season the veal with salt and pepper to taste.

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.

Veal + peppertop 19% of all pairs

Smell alikemoderate

Cooked together10,049 recipes

Shared aroma: 2-nonenal (fatty, green).

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

Veal Patties50 recipes

Beef, Mutton, or Veal Broth6 recipes

Tomato Soup526 recipes

Brown Bread461 recipes

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Veal Cutlets, a LA Fried Oysters