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Veal Cutlets Broiled, a PItalienne

Broiled veal cutlets served with a brown Italienne, Espagnole, or gravy.

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, a PItalienne

Ingredients

Directions

Prepare the cutlets

  1. Cut the ribs of the neck of veal one by one and flatten them.

  2. Trim the cutlets nicely and season with salt and pepper.

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

  4. Dip the cutlets in bread crumbs, then in melted butter, and again in bread crumbs.

Broil and serve

  1. Shape the cutlets and broil them over a slow fire until they are golden brown.

  2. Serve with a brown Italienne, 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 neck
Provides the meat that is flattened and cooked into the cutlets.
Egg yolk
Acts as a binding wash that helps the bread crumbs adhere to the cutlets.
Bread crumbs
Form a crisp coating that browns during broiling.
Melted butter
Adds fat that helps the crumb coating brown and sets a golden color.

The step that matters

Broil over a slow fire until golden brown. Cooking slowly lets the veal cook through while the crumb coating dries and browns gradually, avoiding a burnt exterior or raw center.

“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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