Why it works: Parsley and lemon match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 14,037 recipes. Both carry beta-phellandrene, which smells minty, terpene. The science ↓
Veal Cutlets
Ingredients
Directions
Prepare the veal
Cut the veal into thin slices and trim into neat fillets.
Beat the egg and mix in the parsley, lemon rind, salt, and pepper.
Brush the cutlets with the egg mixture, then coat them with breadcrumbs.
Fry and serve
Fry the cutlets quickly in hot butter or fat until golden brown.
Serve with tomato sauce, piquante sauce, or gravy.
For gravy, brown a little flour in the frying pan, add salt and pepper, pour in ½ pint of hot water, boil, and strain.
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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Parsley + lemontop 1% of all pairsSmell alikestrongCooked together14,037 recipes
Shared aroma: beta-phellandrene (minty, terpene).
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Parsley + peppertop 2% of all pairsSmell alikestrongCooked together34,122 recipes
Shared aroma: 4'-methylacetophenone (bitter almond).
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Lemon + peppertop 3% of all pairsSmell alikestrongCooked together27,047 recipes
Shared aroma: trans-2-nonenal (cardboard, fatty).
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Butter + parsleytop 15% of all pairsSmell alikemoderateCooked together28,563 recipes
Shared aroma: trans-2-hexenal (green, leafy).
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Butter + lemontop 16% of all pairsSmell alikemoderateCooked together41,227 recipes
Shared aroma: 3-hexenal (apple, fruity).
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 cutlet, cooked tender when fried quickly.
- Egg
- Binds the parsley and lemon mixture to the veal so the breadcrumbs stick.
- Breadcrumbs
- Form a crisp golden coating that browns when fried in fat.
- Butter or fat
- Conducts heat to brown the coating and adds rich flavour to the cutlets.
The step that matters
Fry the cutlets quickly in hot fat. Hot fat sets the egg and crumb coating and browns it fast, so the thin veal stays moist inside. Low heat or long frying lets the coating soak up grease and dries out 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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