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Veal Scallops

Veal scallops are small veal pieces coated in egg and cracker crumbs, then fried until golden.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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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 ↓

Veal Scallops

Ingredients

Directions

Prepare

  1. Cut the veal into small pieces the size of an oyster.

  2. Mix pepper and coarse sea salt, and rub some over each piece of meat.

Bread and fry

  1. Dip the seasoned veal pieces into egg, then coat with cracker crumbs.

  2. Fry the veal pieces until golden brown, similar to frying oysters.

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

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

  3. Pepper + eggtop 33% of all pairs
    Smell alikelow
    Cooked together50,580 recipes

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

Pepper and egg barely smell alike, yet cooks put them together in 50,580 recipes: they work on texture and structure more than aroma.

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 dish and cooks to a tender interior when fried in small pieces.
Egg
Acts as a binder so the cracker crumbs stick to the veal during frying.
Cracker crumbs
Form a crisp, golden coating that browns in the hot fat.

The step that matters

Fry the veal pieces until golden brown. Browning forms through Maillard reactions on the crumb coating, which adds flavor and color. Stopping too early leaves the coating pale and soft, while frying too long can scorch it before the veal is cooked through.

“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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