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Broiled Veal Cutlets

Veal cutlets seasoned, buttered, and broiled until cooked, served with butter or tomato sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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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 ↓

Broiled Veal Cutlets

Ingredients

Directions

Prepare

  1. Trim the veal cutlets evenly.

  2. Sprinkle salt and pepper on both sides.

  3. Dip the cutlets in melted butter.

Broil and serve

  1. Place them on a grill over a clear fire.

  2. Baste with melted butter while broiling, turning three to four times.

  3. Serve with melted butter sauce or tomato sauce.

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. Veal + peppertop 19% of all pairs
    Smell alikemoderate
    Cooked together10,049 recipes

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

  2. Pepper + buttertop 21% of all pairs
    Smell alikemoderate
    Cooked together85,593 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  3. Veal + buttertop 23% of all pairs
    Smell alikemoderate
    Cooked together9,381 recipes

    Shared aroma: 3-hexenal (apple, fruity).

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

What each ingredient does

Veal cutlets
Lean meat that cooks quickly and forms the main body of the dish.
Melted butter
Adds fat and richness, and helps the surface brown and stay moist while broiling.

The step that matters

Basting while broiling. Veal is lean and dries out quickly over direct heat. Basting with melted butter and turning the cutlets evenly helps keep the surface moist while it browns.

“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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