Skip to main content
Main

Veal Chops

Veal chops are parboiled, seasoned, coated in egg and crackers, then fried or broiled.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
Jump to recipe ↓

Why it works: Milk and wheat are a kitchen classic. They rank in the top 6% of all ingredient pairs, and cooks put them together in 2,418 recipes. Both carry (e,z)-2,6-nonadienal, which smells cucumber, melon. The science ↓

Veal Chops

Ingredients

Directions

Prepare the chops

  1. Cut veal chops about 1 inch thick and beat them flat with a rolling pin.

  2. Pour boiling water over the chops and set them over the fire for 5 minutes.

  3. Remove the chops and wipe them dry.

  4. Mix salt and pepper for each pound of meat and rub it over each chop.

Coat and cook

  1. Dip each chop first into beaten egg, then into crushed crackers.

  2. Fry in hot lard or beef drippings, or broil over a clear fire until well done.

  3. For broiling, place sweet butter on a steak dish and turn the chops carefully once or twice.

  4. Alternatively, dip the chops into a batter made of 1 beaten egg, ½ teacup milk, and enough wheat flour to thicken.

  5. For frying without parboiling, dip the chops in wheat flour and fry in hot lard or beef fat until golden brown.

  6. After frying, add a little hot water to the pan and serve with the chops.

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. Milk + wheattop 6% of all pairs
    Smell alikemoderate
    Cooked together2,418 recipes

    Shared aroma: (e,z)-2,6-nonadienal (cucumber, melon).

  2. Butter + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  3. Pepper + beeftop 10% of all pairs
    Smell alikemoderate
    Cooked together18,971 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  4. Beef + wheattop 11% of all pairs
    Smell alikemoderate
    Cooked together319 recipes

    Shared aroma: 2-acetyl-1-pyrroline (popcorn, roasted).

  5. Veal + beeftop 11% of all pairs
    Smell alikemoderate
    Cooked together3,784 recipes

    Shared aroma: 2,6-nonadienal (cucumber, green).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Veal chops
Provide the main meat, which is beaten flat so it cooks evenly.
Beaten egg
Acts as a binder that helps the cracker or flour coating stick to the meat.
Crushed crackers
Form a crisp, browned crust when fried or broiled.
Wheat flour
Thickens the batter and adds a golden crust when frying.
Milk
Loosens the egg and flour batter and adds richness to the coating.

The step that matters

Frying or broiling until well done. Veal is lean and the coating browns quickly, so the chops can dry out or scorch before the centre is cooked. Moderate heat and turning carefully help the meat cook through while the crust stays intact.

“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.

You might also like

Beef, Mutton, or Veal BrothBeef, Mutton, or Veal Broth6 recipesRoast BeefRoast Beef211 recipesBeef LoafBeef Loaf175 recipesCorned BeefCorned Beef87 recipes