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Veal Chops

Veal chops coated in egg and cracker crumbs, baked and served with Hollandaise sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 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. Beat the veal chops until tender.

  2. Place the chops in a pan and cover them slightly with water.

  3. Simmer until tender, keeping the pan covered.

  4. Season with salt and pepper when almost done.

  5. Remove the chops from the pan and dry with a cloth.

Coat and bake

  1. Butter the chops, dip in beaten egg, and roll in cracker crumbs.

  2. Place on a dish and set in the oven to brown.

Serve

  1. Serve with Hollandaise sauce.

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. Butter + eggtop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

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

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

  4. Pepper + buttertop 21% of all pairs
    Smell alikemoderate
    Cooked together85,593 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

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

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

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

Veal chops
The main protein, which becomes tender through beating and slow simmering in water.
Butter
Adds richness and helps the crumb coating brown in the oven.
Egg
Binds the cracker crumbs to the chops so the coating holds during baking.
Cracker crumbs
Form a crisp, golden coating that browns in the oven.

The step that matters

Simmer until tender, keeping the pan covered. Gentle, covered simmering in a little water breaks down connective tissue slowly and keeps the meat moist. Boiling hard or uncovered cooking can toughen the meat and dry the surface.

“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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