Why it works: Parsley and lemon match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 14,037 recipes. Both carry beta-phellandrene, which smells minty, terpene. The science ↓
Veal Cutlets
Ingredients
Directions
Prepare
Cut the veal into thin slices and trim into neat fillets.
Beat the egg and mix it with parsley, lemon rind, salt, and pepper.
Brush the cutlets with the egg mixture and coat with breadcrumbs.
Cook and serve
Fry in hot butter or fat until nicely browned, about 15 minutes.
Serve with tomato sauce, piquant sauce, or gravy.
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.
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Parsley + lemontop 1% of all pairsSmell alikestrongCooked together14,037 recipes
Shared aroma: beta-phellandrene (minty, terpene).
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Parsley + peppertop 2% of all pairsSmell alikestrongCooked together34,122 recipes
Shared aroma: 4'-methylacetophenone (bitter almond).
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Lemon + peppertop 3% of all pairsSmell alikestrongCooked together27,047 recipes
Shared aroma: trans-2-nonenal (cardboard, fatty).
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Butter + parsleytop 15% of all pairsSmell alikemoderateCooked together28,563 recipes
Shared aroma: trans-2-hexenal (green, leafy).
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Butter + lemontop 16% of all pairsSmell alikemoderateCooked together41,227 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
- Forms the main body of the dish, cooking to a tender, browned meat when fried.
- Egg
- Binds the parsley, lemon and seasonings and helps breadcrumbs stick to the cutlets.
- Breadcrumbs
- Form a crisp, golden coating that browns when fried in fat.
- Butter or fat
- Conducts heat to brown the coating and adds rich flavour to the crust.
The step that matters
Fry in hot butter or fat until nicely browned. Fat that is hot enough sears the breadcrumb coating quickly, so it browns and crisps instead of soaking up grease. Cooking too gently makes the coating greasy and can dry out the thin veal.
“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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