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To Dress Veal Cutlets

Herb-crusted veal cutlets served with optional fried ham, bacon, oysters, or sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 12 ingredients
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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 ↓

To Dress Veal Cutlets

Ingredients

Directions

Prepare

  1. Beat the cutlets with a chopper and cut them into pieces larger than a crown piece.

  2. Wash each side with a beaten egg.

  3. Strew with parsley, basil, nutmeg, lemon peel, pepper, and salt.

Cook and serve

  1. Butter a sauté pan and broil the cutlets over a clear, light fire.

  2. Serve with fried ham or bacon, or fried oysters, and add cullis or tomato sauce underneath.

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 + lemontop 1% of all pairs
    Smell alikestrong
    Cooked together14,037 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  2. Basil + lemontop 1% of all pairs
    Smell alikestrong
    Cooked together1,823 recipes

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

  3. Parsley + basiltop 1% of all pairs
    Smell alikestrong
    Cooked together2,351 recipes

    Shared aroma: myristicin (spice, warm).

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

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

  5. Lemon + peppertop 3% of all pairs
    Smell alikestrong
    Cooked together27,047 recipes

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

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

What each ingredient does

Veal cutlets
Form the main body of the dish, cooked until tender over a light fire.
Egg
Binds the herb coating so it adheres to the cutlets.
Parsley
Adds fresh, green herbal aroma and flavour to the crust.
Basil
Contributes aromatic herbal flavour to the crust.
Lemon peel
Adds bright, aromatic citrus oil that lifts the richness of the veal.

The step that matters

Broil over a clear, light fire. Veal cutlets are thin and lean, so high or uneven heat dries them out or scorches the herb crust before the meat cooks through. A steady, moderate heat cooks the meat gently while the egg-bound coating sets and browns.

Swap the basil

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

  1. Marjoramfits better
  2. Tarragonfits better
  3. Thymefits better
  4. Basilthe original

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