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Veal Cutlets Broiled

Broiled veal neck cutlets coated in herb‑egg‑butter mixture and breadcrumbs, served with cold butter, ham or bacon, and lemon.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 11 ingredients
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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

Ingredients

Directions

Prepare the coating

  1. Divide the veal neck into cutlets, one rib each.

  2. Fry the parsley and shallot in butter for about 2 minutes.

  3. Beat the egg yolks and mix them with the herbs and butter.

  4. Season the mixture with pepper and salt.

  5. Dip the cutlets into the mixture.

  6. Coat the cutlets with bread crumbs.

  7. Let the cutlets sit for a few minutes to allow the seasoning to adhere.

Broil and serve

  1. Broil the cutlets over a clear, slow fire until both sides are nicely browned, about 1 hour.

  2. Serve the cutlets without gravy.

  3. Add a small piece of cold butter on each cutlet just before serving.

  4. Garnish with rashers of ham or bacon and lemon.

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 + shallottop 1% of all pairs
    Smell alikestrong
    Cooked together3,737 recipes

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

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

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

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

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

  4. Bread + hamtop 7% of all pairs
    Smell alikemoderate
    Cooked together2,536 recipes

    Shared aroma: 2-acetyl-1-pyrroline (popcorn, roasted).

  5. 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 neck cutlets
Forms the main body of the dish, cooked through by slow broiling.
Egg yolks
Bind the herbs and butter so the bread crumbs stick to the cutlets.
Bread crumbs
Form a crisp outer coating that browns during broiling.
Butter
Adds richness and carries the flavour of the herbs and shallot.

The step that matters

Broil over a clear, slow fire. Slow heat lets the cutlets cook through while the crumb coating browns evenly. A fierce fire would scorch the crumbs before the meat is done.

Swap the shallot

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

  1. Shallotthe original
  2. Carrotfits about as well
  3. Capsicumfits about as well
  4. Asparagusfits about as well

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

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