Skip to main content
Main

Broiled Veal Cutlets

Broiled veal cutlets seasoned with salt and pepper, cooked over a clear fire and basted with melted butter.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
Jump to recipe ↓

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 ↓

Broiled Veal Cutlets

Ingredients

Directions

Prepare

  1. Trim the veal cutlets evenly.

  2. Sprinkle salt and pepper on both sides.

  3. Dip the cutlets into melted butter.

Broil and serve

  1. Place the cutlets on a grill over a clear fire.

  2. Baste with melted butter while broiling, turning three or four times.

  3. Serve with melted butter sauce or tomato sauce.

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. Veal + peppertop 19% of all pairs
    Smell alikemoderate
    Cooked together10,049 recipes

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

  2. Pepper + buttertop 21% of all pairs
    Smell alikemoderate
    Cooked together85,593 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  3. Veal + buttertop 23% of all pairs
    Smell alikemoderate
    Cooked together9,381 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 cutlets
Form the main body of the dish, cooking to a tender, browned meat.
Melted butter
Adds richness and moisture, and helps the surface brown while broiling.

The step that matters

Basting while broiling. Brushing the cutlets with melted butter during cooking keeps the surface from drying out before it browns. Turning them three or four times lets both sides cook evenly without scorching.

“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.

You might also like

Veal PattiesVeal Patties50 recipesBeef, Mutton, or Veal BrothBeef, Mutton, or Veal Broth6 recipesTomato SoupTomato Soup526 recipesBrown BreadBrown Bread461 recipes