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Veal Cutlets

Veal cutlets cooked with butter, flour, stock, herbs, carrots, onions, mushrooms, salt, and cloves.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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Why it works: Carrot and clove match in chemistry and in kitchens. They rank in the top 5% of all ingredient pairs, and cooks put them together in 5,873 recipes. Both carry cuminaldehyde, which smells Spicy, cumin. The science ↓

Veal Cutlets

Ingredients

Directions

Prepare and brown

  1. Trim the veal cutlets neatly and remove the bones.

  2. Lard the cutlets and place them in a frying pan with a little butter.

  3. Brown the cutlets on both sides.

Braise

  1. Sprinkle a little flour over the cutlets and moisten with stock.

  2. Add the fine herbs, carrots, small onions, mushrooms, salt, and cloves.

  3. Cook until the cutlets are done.

Serve

  1. Dish the cutlets and place the vegetables in the center.

  2. Skim the sauce, strain it, and pour it over the cutlets.

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. Carrot + clovetop 5% of all pairs
    Smell alikestrong
    Cooked together5,873 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

  2. Carrot + oniontop 6% of all pairs
    Smell alikemoderate
    Cooked together21,601 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  3. Butter + mushroomtop 7% of all pairs
    Smell alikemoderate
    Cooked together12,525 recipes

    Shared aroma: trans-2-decenal (waxy, orange).

  4. Carrot + mushroomtop 10% of all pairs
    Smell alikemoderate
    Cooked together2,796 recipes

    Shared aroma: 2-nonenal (fatty, green).

  5. Onion + mushroomtop 10% of all pairs
    Smell alikemoderate
    Cooked together10,626 recipes

    Shared aroma: 2,4-decadienal (seaweed).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Veal cutlets
Forms the main meat; browning and slow cooking keep it tender and flavorful.
Butter
Adds fat for browning the cutlets and carries flavor into the dish.
Flour
Thickens the cooking liquid into a light sauce that clings to the meat.
Stock
Provides the liquid base that cooks the cutlets and forms the sauce.
Mushrooms
Add savory, earthy flavor and moisture to the sauce and vegetables.

The step that matters

Brown the cutlets on both sides. Browning creates flavorful compounds through the Maillard reaction. Pale, steamed surfaces give a dull sauce and flavor, so the pan should be hot enough to sear, not stew, the meat.

Swap the clove

How well each one fits the dish's main ingredients (veal, butter, flour, carrot, onion, mushroom):

  1. Parsleyfits better
  2. Thymefits better
  3. Celeryfits better
  4. Clovethe original

Fit is the average pairing score against veal, butter, flour, carrot, onion, mushroom. Candidates are from the same food group and used in at least 100 recipes.

“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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