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Veal Cutlets with Tomatoes

Veal cutlets are simmered with tomatoes, onion and water, then served topped with a strained tomato sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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Why it works: Lemon and parsley 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 with Tomatoes

Ingredients

Directions

Make the sauce

  1. Slice the tomatoes and onion into a stewpan.

  2. Season with salt, pepper, and nutmeg.

  3. Add the veal cutlets and water.

  4. Simmer for 1 hour.

  5. Remove the cutlets.

  6. Strain the tomatoes and onion through a sieve.

Finish and serve

  1. Return the cutlets to the stewpan and pour the pulped mixture over them.

  2. Add lemon juice to the pulp for flavor.

  3. Serve the cutlets on a hot dish, topped with the tomato sauce.

  4. Garnish with chopped parsley if desired.

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. Lemon + parsleytop 1% of all pairs
    Smell alikestrong
    Cooked together14,037 recipes

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

  2. Pepper + parsleytop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

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

  3. Pepper + lemontop 3% of all pairs
    Smell alikestrong
    Cooked together27,047 recipes

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

  4. Nutmeg + parsleytop 3% of all pairs
    Smell alikestrong
    Cooked together5,062 recipes

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

  5. Nutmeg + lemontop 5% of all pairs
    Smell alikestrong
    Cooked together11,318 recipes

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

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

What each ingredient does

Red tomatoes
Break down into the pulp that forms the body and sauce of the dish.
Spanish onion
Adds savory sweetness and aromatic depth to the tomato sauce.
Veal cutlets
Provide the main protein, becoming tender as they simmer in the sauce.
Lemon juice
Adds acidity that brightens the flavor of the tomato pulp.

The step that matters

Simmer for 1 hour. The cutlets must simmer long enough to become tender; too brief a simmer leaves the veal tough, while the pulp keeps the sauce from drying out.

Swap the parsley

The recipe marks parsley as optional. How well each one fits the dish's main ingredients (tomato, onion, pepper, nutmeg, veal, lemon):

  1. Thymefits about as well
  2. Parsleythe original
  3. Marjoramfits about as well
  4. Celeryfits less well

Fit is the average pairing score against tomato, onion, pepper, nutmeg, veal, lemon. 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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