Why it works: Veal and ham are a kitchen classic. They rank in the top 15% of all ingredient pairs, and 3,264 recipes mention both. Both carry 2,4-decadienal, which smells seaweed. The science ↓
Veal and Ham Cutlets, and Piguant Sauce
Ingredients
Directions
Trim the flank part of the veal fillet and cut it into cutlets.
Cut the ham into the same shape as the veal cutlets.
Fry the ham first, removing some fat from the pan.
Leave a little fat in the pan to fry the veal cutlets until golden brown.
Arrange the veal cutlets around a dish with a ham cutlet between each veal cutlet.
Pour the sauce in the center of the dish.
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 aroma chemistry they share, and how many recipes mention both.
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Veal + hamtop 15% of all pairsAroma overlaplowMentioned together3,264 recipes
Shared aroma: 2,4-decadienal (seaweed).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
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