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Veal Cutlets En Papillote

Veal cutlets wrapped in paper with breadcrumbs, mushrooms, parsley, bacon, butter, and seasonings, then baked or grilled.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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Why it works: Parsley and pepper match in chemistry and in kitchens. They rank in the top 2% of all ingredient pairs, and cooks put them together in 34,122 recipes. Both carry 4'-methylacetophenone, which smells bitter almond. The science ↓

Veal Cutlets En Papillote

Ingredients

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare the parcel

  1. Fold the paper in half lengthwise, then open it and round the corners.

  2. Spread salad oil over the inner side of the paper, leaving the edges ungreased.

  3. On the oiled side, place bread crumbs, chopped mushrooms, chopped parsley, bacon, and butter.

  4. Lay the veal cutlets on top and season with salt and pepper.

  5. Fold the paper closed, pleating the edges to seal it.

Cook

  1. Grill for 15 minutes on each side, ensuring the fire is not too hot to avoid burning the paper.

  2. Alternatively, cook in a moderate oven at 350°F (175°C).

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

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

  2. Bread + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

    Shared aroma: delta-decalactone (sweet, creamy).

  3. Mushroom + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together12,525 recipes

    Shared aroma: trans-2-decenal (waxy, orange).

  4. Bread + mushroomtop 10% of all pairs
    Smell alikemoderate
    Cooked together2,536 recipes

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

  5. Mushroom + peppertop 11% of all pairs
    Smell alikemoderate
    Cooked together13,580 recipes

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

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

What each ingredient does

Veal cutlets
Provide the main protein, which cooks gently inside the sealed paper with its own juices.
Bread crumbs
Absorb juices and moisture from the veal and mushrooms, giving the filling body.
Butter
Adds fat and richness, carrying flavour and keeping the veal moist as it cooks.
Bacon
Adds fat and savoury flavour that bastes the veal as it renders.
Chopped mushrooms
Release moisture and savoury, earthy flavour into the parcel as they cook.

The step that matters

Fold and seal the paper. A tight, well-pleated seal traps steam so the veal cooks in its own moisture. A gap lets steam escape and the cutlet can dry out or cook unevenly.

Swap the parsley

How well each one fits the dish's main ingredients (bread, mushroom, butter, veal, pepper):

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

Fit is the average pairing score against bread, mushroom, butter, veal, pepper. 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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