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 Cutlet
Ingredients
Directions
Prepare
Season the veal cutlet with salt and pepper.
Beat the egg in a bowl and dip the cutlet into it.
Coat the cutlet with the rolled crackers.
Cook
Fry the cutlet slowly in a pan until it is brown.
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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Veal + eggtop 28% of all pairsSmell alikelowCooked together6,845 recipes
Shared aroma: 2-nonenal (fatty, green).
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Pepper + eggtop 33% of all pairsSmell alikelowCooked together50,580 recipes
Shared aroma: 2-nonenal (fatty, green).
Pepper and egg barely smell alike, yet cooks put them together in 50,580 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 cutlet
- Is the main protein that is coated and fried to a browned exterior.
- Egg
- Binds the cracker coating to the cutlet so it adheres during frying.
- Rolled crackers
- Form a crisp, browning crust around the cutlet when fried.
The step that matters
Fry the cutlet slowly in a pan until it is brown. Slow frying over moderate heat lets the cutlet cook through while the cracker crust browns gradually. Higher heat can scorch the crumbs before the meat is done, leaving the crust dark and the inside undercooked.
“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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