Name: Veal Cutlets Broiled a l'Italienne
Ingredients: 1 neck of veal; salt; pepper; 1 egg yolk; bread crumbs; melted butter

Why it works: Bread and butter are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 27,232 recipes. Both carry delta-decalactone, which smells sweet, creamy. The science ↓

Veal Cutlets Broiled a l'Italienne

Ingredients

Directions

Cut the ribs of the neck of veal one by one and flatten them.
Season with salt and pepper.
Brush the cutlets with the egg yolk.
Dip them in bread crumbs, then in melted butter, and again in bread crumbs.
Shape the cutlets and broil them over low heat until browned.
Serve with brown Italian sauce, Spanish sauce, or gravy.

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.

Bread + buttertop 7% of all pairs

Smell alikemoderate

Cooked together27,232 recipes

Shared aroma: delta-decalactone (sweet, creamy).
Egg + breadtop 13% of all pairs

Smell alikemoderate

Cooked together22,662 recipes

Shared aroma: (e)-2-octenal (fatty, green).
Pepper + breadtop 16% of all pairs

Smell alikemoderate

Cooked together20,964 recipes

Shared aroma: 2-nonenal (fatty, green).
Veal + breadtop 17% of all pairs

Smell alikelow

Cooked together3,056 recipes

Shared aroma: cis-3-hexenol (green, grassy).
Egg + buttertop 17% of all pairs

Smell alikemoderate

Cooked together118,967 recipes

Shared aroma: decanal (soap, orange peel).