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Veal Chops

Veal chops prepared with eggs, breadcrumbs, and butter, broiled and served with white sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Butter and sauce are a kitchen classic. They rank in the top 15% of all ingredient pairs, and cooks put them together in 15,338 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

Veal Chops

Ingredients

Directions

Prepare the chops

  1. Cut the best end of a rack of veal into chops, leaving one bone in each and two inches of the small end bare.

  2. Beat the chops flat.

  3. Prepare the chops with eggs and breadcrumbs like cutlets.

  4. Butter half-sheets of white paper and wrap one around each chop, securing it with a skewer, leaving the bare bone exposed.

Cook and serve

  1. Broil the chops until cooked, ensuring the paper does not burn.

  2. Serve with white sauce in a boat.

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 + saucetop 15% of all pairs
    Smell alikelow
    Cooked together15,338 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  2. Egg + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

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

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

  4. Veal + saucetop 27% of all pairs
    Smell alikelow
    Cooked together2,072 recipes

    Shared aroma: decanoic acid (soapy, waxy).

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

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

Butter and sauce barely smell alike, yet cooks put them together in 15,338 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

Rack of veal
Forms the chops; its meat is the main element of the dish.
Eggs
Bind the breadcrumb coating so it adheres to the chops.
Breadcrumbs
Form a crisp, browned coating on the outside of the chops.
Butter
Adds richness and helps the paper-wrapped chops brown and taste rich.
White sauce
Adds moisture and a creamy contrast to the lean veal.

The step that matters

Broil the chops with the paper on. Broiling is intense, so the buttered paper can scorch if left unattended. Watch it closely so it protects the bone without burning, while the veal cooks through without drying out.

“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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