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Veal Collops

Veal collops are veal pieces seasoned, coated in egg and cracker crumbs, then fried.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Pepper and mace are a kitchen classic. They rank in the top 16% of all ingredient pairs, and cooks put them together in 12,257 recipes. Both carry myristicin, which smells spice, warm. The science ↓

Veal Collops

Ingredients

Directions

Prepare the veal

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

  2. Mix pepper, coarse sea salt, and a little mace. Rub this seasoning over each piece of veal.

Coat and fry

  1. Dip the seasoned veal pieces in beaten egg.

  2. Coat them in cracker crumbs.

  3. Fry the coated veal pieces in hot oil until golden 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. Pepper + macetop 16% of all pairs
    Smell alikelow
    Cooked together12,257 recipes

    Shared aroma: myristicin (spice, warm).

  2. Veal + macetop 18% of all pairs
    Smell alikelow
    Cooked together3,761 recipes

    Shared aroma: alpha-pinene (pine, turpentine).

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

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

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

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

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

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

Pepper and mace barely smell alike, yet cooks put them together in 12,257 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
Lean meat that becomes tender and juicy when cooked briefly in a hot pan.
Egg
Binds the cracker crumbs to the veal so the coating stays on during frying.
Cracker crumbs
Form a crisp, browned coating that protects the meat while it fries.

The step that matters

Frying the coated veal in hot oil. If the oil is not hot enough, the crumb coating absorbs oil and turns greasy before it browns, while the meat cooks unevenly. Enough heat sets the egg and crumbs quickly into a crisp, golden crust.

Swap the mace

How well each one fits the dish's main ingredients (veal, pepper, egg):

  1. Parsleyfits better
  2. Sagefits better
  3. Tarragonfits better
  4. Macethe original

Fit is the average pairing score against veal, pepper, egg. Candidates are from the same food group and used in at least 100 recipes.

“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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