Name: Veal Chops
Ingredients: rack of veal; eggs; breadcrumbs; butter; white paper

Why it works: Egg and butter 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

Ingredients

Directions

Cut the best end of a rack of veal into chops, leaving one bone in each and two inches of the small end bare.
Flatten the chops and prepare them with eggs and breadcrumbs like cutlets.
Butter half-sheets of white paper and wrap one around each chop, securing it with a skewer, leaving the bare bone exposed.
Broil the chops until cooked, ensuring the paper does not burn.
Serve with a nice white sauce on the side.

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.

Egg + buttertop 17% of all pairs

Smell alikemoderate

Cooked together118,967 recipes

Shared aroma: decanal (soap, orange peel).
Veal + buttertop 23% of all pairs

Smell alikemoderate

Cooked together9,381 recipes

Shared aroma: 3-hexenal (apple, fruity).
Veal + eggtop 28% of all pairs

Smell alikelow

Cooked together6,845 recipes

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