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To Fry Veal Steak

A veal steak is pounded thin, seasoned, coated in egg and breadcrumbs, then fried until cooked and browned.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 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 ↓

To Fry Veal Steak

Ingredients

Directions

Prepare

  1. Remove all bone and fat from the veal steak.

  2. Pound the steak thin and season with salt and pepper.

Bread and fry

  1. Dip the steak into a mixture of beaten egg and bread crumbs.

  2. Fry the steak in hot fat until thoroughly cooked and brown.

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. Pepper + breadtop 16% of all pairs
    Smell alikemoderate
    Cooked together20,964 recipes

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

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

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

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

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

  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 steak
Forms the main body of the dish, cooking to a tender, thin cutlet when pounded.
Egg
Binds the bread crumbs to the surface so the coating stays attached during frying.
Bread crumbs
Forms a crisp, browned coating that protects the meat while it fries.
Fat for frying
Conducts heat to the coating, driving browning and crisping of the crust.

The step that matters

Fry the steak in hot fat until thoroughly cooked and brown. If the fat is not hot enough, the coating absorbs oil and turns greasy before it browns. Frying too cool or too briefly can leave the centre undercooked, so the steak should be cooked through while the crumb crust reaches a golden brown.

“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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