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Indian Veal Collops

Indian veal collops are breaded veal slices fried and served with a curry-flavored sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 12 ingredients
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Why it works: Pepper and lemon match in chemistry and in kitchens. They rank in the top 3% of all ingredient pairs, and cooks put them together in 27,047 recipes. Both carry trans-2-nonenal, which smells cardboard, fatty. The science ↓

Indian Veal Collops

Ingredients

Directions

Prepare the collops

  1. Mix the grated bread crumbs with curry powder, pepper, and salt.

  2. Cut the veal into round collops about 3 inches across.

  3. Beat the collops well and smear them with the egg yolk.

  4. Cover the collops with the bread crumbs and curry powder, ensuring they are thickly coated.

  5. Dip the collops again in egg yolk and coat them well with bread crumbs.

Fry and make the sauce

  1. Fry the collops in plenty of butter until golden brown, about 20 minutes.

  2. For the sauce, melt more butter, add curry powder, and good gravy.

  3. Thicken the sauce with flour and add the strained lemon juice.

  4. Boil the sauce and serve it around the collops.

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 + lemontop 3% of all pairs
    Smell alikestrong
    Cooked together27,047 recipes

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

  2. Bread + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

    Shared aroma: delta-decalactone (sweet, creamy).

  3. Butter + flourtop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Bread + eggtop 13% of all pairs
    Smell alikemoderate
    Cooked together22,662 recipes

    Shared aroma: (e)-2-octenal (fatty, green).

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

    Shared aroma: ethanol (alcoholic, ethereal).

Butter and flour barely smell alike, yet cooks put them together in 124,287 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
Forms the main body of the dish, cooked tender inside a crisp coating.
Egg yolk
Acts as a binder that helps the bread crumb coating adhere to the veal.
Bread crumbs
Form a crisp, golden coating when fried in butter.
Curry powder
Adds aroma and warm spice flavour to both the coating and the sauce.
Flour
Thickens the sauce so it clings to the collops.
Lemon juice
Adds acidity that brightens the rich, buttery sauce.

The step that matters

Frying the coated collops. The coating must be well sealed and fried in plenty of hot butter; if it is too thin or the pan is crowded, the crumbs will not brown evenly and may fall off, and the veal can dry out or stay pale.

“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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