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Veal Chops

Veal chops simmered in water, then baked with butter, beaten egg, and cracker crumbs.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Butter and egg are a kitchen classic. They rank in the top 17% of all ingredient pairs, and cooks put them together in 118,967 recipes. Both carry decanal, which smells soap, orange peel. The science ↓

Veal Chops

Oven, in the book's wordsA hot oven

Ingredients

Directions

Prepare the chops

  1. Beat the veal chops until tender.

  2. Place the chops in a pan and pour in enough boiling water to barely cover them.

  3. Cover the pan and simmer until tender, sprinkling with pepper and salt near the end.

  4. Remove the chops from the pan and dry them with a clean towel.

Coat and bake

  1. Butter the chops, then cover them with beaten egg and sift cracker crumbs on top.

  2. Place the chops in a baking dish and set in the oven to brown.

  3. Garnish and serve.

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. Butter + eggtop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

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

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

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

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

  4. Veal + buttertop 23% of all pairs
    Smell alikemoderate
    Cooked together9,381 recipes

    Shared aroma: 3-hexenal (apple, fruity).

  5. Veal + eggtop 28% of all pairs
    Smell alikelow
    Cooked together6,845 recipes

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

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Veal chops
Provide the meat that is tenderised by beating and gentle simmering.
Butter
Adds fat and richness and helps the coating brown in the oven.
Beaten egg
Acts as a binder so the cracker crumbs stick to the chops.
Cracker crumbs
Form a crisp, golden crust on the outside of the chops.

The step that matters

Simmer until tender. Simmering gently in barely enough water keeps the veal moist while the connective tissue softens. Boiling hard would toughen the meat and dry the surface.

“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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