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
Ingredients
Directions
Prepare the veal
Wipe the veal and remove the bone, skin, and tough membranes.
Cut the veal into serving pieces.
Cover the bone and tough pieces with cold water and cook at low temperature to make stock for the sauce.
Season the veal pieces with salt and pepper.
Coat and brown
Roll the veal in bread crumbs, dip in beaten egg, then coat again in crumbs.
Melt the dripping or butter in a frying pan and brown the cutlets in the hot fat.
Once browned, transfer the cutlets to a stew pan.
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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Bread + buttertop 7% of all pairsSmell alikemoderateCooked together27,232 recipes
Shared aroma: delta-decalactone (sweet, creamy).
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Bread + eggtop 13% of all pairsSmell alikemoderateCooked together22,662 recipes
Shared aroma: (e)-2-octenal (fatty, green).
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Pepper + breadtop 16% of all pairsSmell alikemoderateCooked together20,964 recipes
Shared aroma: 2-nonenal (fatty, green).
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Veal + breadtop 17% of all pairsSmell alikelowCooked together3,056 recipes
Shared aroma: cis-3-hexenol (green, grassy).
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Egg + buttertop 17% of all pairsSmell alikemoderateCooked 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
- Forms the main body of the cutlets and is tenderised by gentle, low-temperature cooking.
- Fine bread crumbs
- Form a crisp, golden coating that browns in the hot fat.
- Beaten egg
- Acts as a sticky binder so the bread crumbs adhere to the veal.
- Dripping or butter
- Conducts heat for browning and adds richness and flavour to the crust.
The step that matters
Browning the cutlets in the hot fat. The fat must be hot enough before the cutlets go in, so the crumb coating sets and browns quickly. If the pan is not hot enough, the coating absorbs fat, becomes greasy, and can fall away from the meat.
“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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