Name: Veal Cutlets — Cotelettes De Veau
Ingredients: Ribs of white veal; Salt; Pepper; Butter

Why it works: Veal and pepper are a kitchen classic. They rank in the top 19% of all ingredient pairs, and cooks put them together in 10,049 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Veal Cutlets — Cotelettes De Veau

Ingredients

Ribs of white veal
Salt
Pepper
Butter

Directions

Cut the ribs of veal into equal sizes, removing the backbone.
Trim the fillets, removing skin and nerves, and flatten them at the broad end.
Scrape the flesh at the narrow end of the bone to ensure it doesn't show too much when cooked.
If necessary, cut the bone shorter.
Cook the cutlets plain, larded, or in your preferred style.

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.

Veal + peppertop 19% of all pairs

Smell alikemoderate

Cooked together10,049 recipes

Shared aroma: 2-nonenal (fatty, green).
Pepper + buttertop 21% of all pairs

Smell alikemoderate

Cooked together85,593 recipes

Shared aroma: trans-2-nonenal (cardboard, fatty).
Veal + buttertop 23% of all pairs

Smell alikemoderate

Cooked together9,381 recipes

Shared aroma: 3-hexenal (apple, fruity).