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
Ingredients
Directions
Prepare
Trim and flatten the veal cutlets, removing the chine-bone, skin, and gristle.
Sprinkle the cutlets with coarse sea salt and black pepper.
Oil both sides of the cutlets.
Cook and serve
Grill the cutlets over a clear fire until cooked through.
Serve with brown gravy, sharp sauce, matre-d’hédtel butter, or tomato sauce.
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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Veal + peppertop 19% of all pairsSmell alikemoderateCooked together10,049 recipes
Shared aroma: 2-nonenal (fatty, green).
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Pepper + saucetop 27% of all pairsSmell alikelowCooked together15,303 recipes
Shared aroma: ethanol (alcoholic, ethereal).
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Veal + saucetop 27% of all pairsSmell alikelowCooked together2,072 recipes
Shared aroma: decanoic acid (soapy, waxy).
Pepper and sauce barely smell alike, yet cooks put them together in 15,303 recipes: they work on texture and structure more than aroma.
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Veal cutlets
- Form the main protein of the dish, cooking to a tender, juicy bite when trimmed and flattened.
- Oil
- Coats the surface so the cutlets brown evenly and do not stick or dry out on the grill.
The step that matters
Grill the cutlets over a clear fire until cooked through. A clear fire with steady heat cooks the flattened cutlets through before the outside burns. Cooking too hot chars the surface while the centre stays raw.
“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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