Name: Veal Cutlets
Ingredients: Veal cutlets; Fine salt; Melted butter; Gravy; Fried parsley or crumbs (for garnish)

Why it works: Butter and parsley are a kitchen classic. They rank in the top 15% of all ingredient pairs, and cooks put them together in 28,563 recipes. Both carry trans-2-hexenal, which smells green, leafy. The science ↓

Veal Cutlets

Ingredients

Directions

Prepare the cutlets and flatten them nicely.
Dredge a little fine salt over the cutlets.
Dip the cutlets in melted butter.
Place them on a hot grill over a clear fire, but not too hot.
Turn the cutlets quickly to prevent the butter from dripping and to harden them.
Cook well to preserve the juice and achieve a nice color.
Serve on gravy and garnish with tufts of fried parsley or crumbs.

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.

Butter + parsleytop 15% of all pairs

Smell alikemoderate

Cooked together28,563 recipes

Shared aroma: trans-2-hexenal (green, leafy).
Veal + parsleytop 17% of all pairs

Smell alikelow

Cooked together4,766 recipes

Shared aroma: 2,4-decadienal (seaweed).
Veal + buttertop 23% of all pairs

Smell alikemoderate

Cooked together9,381 recipes

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