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Veal Cutlets Broiled, À l'Italienne

Veal cutlets are flattened, seasoned, coated in egg yolk, bread crumbs, butter, and baked until browned.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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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, À l'Italienne

Ingredients

Directions

Prepare

  1. Cut the veal into individual ribs and flatten them.

  2. Season with salt and pepper.

  3. Brush the cutlets with egg yolk using a pastry brush.

Coat and cook

  1. Coat the cutlets in bread crumbs, then in melted butter, and again in bread crumbs.

  2. Shape the cutlets nicely and broil them over low heat until browned.

Serve

  1. Serve with brown Italian sauce, Espagnole, 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.

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

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

  2. Egg + breadtop 13% of all pairs
    Smell alikemoderate
    Cooked together22,662 recipes

    Shared aroma: (e)-2-octenal (fatty, green).

  3. Pepper + breadtop 16% of all pairs
    Smell alikemoderate
    Cooked together20,964 recipes

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

  4. Veal + breadtop 17% of all pairs
    Smell alikelow
    Cooked together3,056 recipes

    Shared aroma: cis-3-hexenol (green, grassy).

  5. Egg + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

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

What each ingredient does

Veal
Forms the main body of the cutlet, becoming tender and savory when cooked.
Egg yolk
Acts as a binder so the bread crumbs adhere to the cutlets.
Bread crumbs
Form a crisp, golden coating that browns under the broiler.
Melted butter
Adds fat that helps the coating brown and gives richness.

The step that matters

Broil over low heat until browned. Low heat cooks the veal through gently while the crumb coating slowly browns. Too high a heat can scorch the crumbs before the meat is cooked inside.

“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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