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
Ingredients
Directions
Prepare
Wipe the veal and remove the bone, skin, and tough membranes.
Cut the veal into serving pieces.
Cover the bone and tough pieces with cold water and cook at low temperature to make stock for the sauce.
Season the veal pieces with salt and pepper.
Roll the seasoned veal in fine bread crumbs, then dip in the beaten egg, and roll in crumbs again.
Cook
Melt the dripping or butter in a frying pan and brown the cutlets in the hot fat.
Once browned, transfer the cutlets to a saucepan.
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.
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Bread + buttertop 7% of all pairsSmell alikemoderateCooked together27,232 recipes
Shared aroma: delta-decalactone (sweet, creamy).
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Bread + eggtop 13% of all pairsSmell alikemoderateCooked together22,662 recipes
Shared aroma: (e)-2-octenal (fatty, green).
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Pepper + breadtop 16% of all pairsSmell alikemoderateCooked together20,964 recipes
Shared aroma: 2-nonenal (fatty, green).
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Veal + breadtop 17% of all pairsSmell alikelowCooked together3,056 recipes
Shared aroma: cis-3-hexenol (green, grassy).
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Egg + buttertop 17% of all pairsSmell alikemoderateCooked 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 meat portion, which stays tender when cooked gently after browning.
- Fine bread crumbs
- Form a crisp, golden coating that protects the meat while it browns.
- Beaten egg
- Binds the bread crumbs to the veal so the coating adheres during frying.
- Dripping or butter
- Conducts heat in the frying pan and adds browning and rich flavour to the crust.
The step that matters
Browning the cutlets in the hot fat. The fat must be hot enough to brown the crumb coating quickly. If it is too cool, the crumbs absorb grease and turn soggy instead of forming a crisp, golden crust.
“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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