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Veal Rolls

Veal rolls are slices of veal rolled with bacon and force meat, coated in egg and breadcrumbs, then fried.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Egg and bread are a kitchen classic. They rank in the top 13% of all ingredient pairs, and cooks put them together in 22,662 recipes. Both carry (e)-2-octenal, which smells fatty, green. The science ↓

Veal Rolls

Ingredients

Directions

Prepare

  1. Cut the cold fillet of veal into slices ½ inch thick.

  2. Rub each slice with egg.

  3. Lay a thin piece of fat bacon over each slice of veal.

  4. Brush the bacon with egg and spread force meat thinly over it.

  5. Roll up each piece tightly.

Coat and fry

  1. Coat the rolls with egg and bread crumbs.

  2. Fry the rolls until they are a rich brown, about 10 to 15 minutes.

Serve

  1. Serve with mushroom sauce or brown gravy.

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. Egg + breadtop 13% of all pairs
    Smell alikemoderate
    Cooked together22,662 recipes

    Shared aroma: (e)-2-octenal (fatty, green).

  2. Bread + meattop 14% of all pairs
    Smell alikemoderate
    Cooked together2,924 recipes

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

  3. Veal + breadtop 17% of all pairs
    Smell alikelow
    Cooked together3,056 recipes

    Shared aroma: cis-3-hexenol (green, grassy).

  4. Veal + meattop 18% of all pairs
    Smell alikelow
    Cooked together1,890 recipes

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

  5. Egg + meattop 22% of all pairs
    Smell alikemoderate
    Cooked together6,432 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

Cold fillet of veal
Forms the main body of each roll and provides the meat filling.
Egg
Binds the layers and helps the bread crumbs adhere to the outside of the rolls.
Bread crumbs
Form a crisp, browned outer coating when the rolls are fried.
Fat bacon
Adds fat and moisture to the lean veal as it cooks.
Force meat
Adds a seasoned meat layer that spreads through the rolls as they cook.

The step that matters

Roll up each piece tightly. A tight roll keeps the layers together so the filling does not fall out during frying. Loose rolls can open and expose the filling to the hot fat.

“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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