Why it works: Veal and ham are a kitchen classic. They rank in the top 15% of all ingredient pairs, and 3,264 recipes mention both. Both carry 2,4-decadienal, which smells seaweed. The science ↓
Veal and Ham Cutlets, and Piquant Sauce
Ingredients
Directions
Trim the skinny part from the veal and cut it into cutlets.
Cut the ham into the same shape as the veal cutlets.
Fry the ham first, then remove some fat from the pan.
Fry the veal cutlets in the remaining fat until nicely browned.
Arrange the veal cutlets around the dish with a cutlet of ham between each.
Pour the piquant sauce in the middle.
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 aroma chemistry they share, and how many recipes mention both.
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Veal + hamtop 15% of all pairsAroma overlaplowMentioned together3,264 recipes
Shared aroma: 2,4-decadienal (seaweed).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
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