Skip to main content
Main

Veal Chops

Veal chops are seasoned, coated in crackers, fried or broiled, served with optional gravy.

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

Why it works: Pepper and beef are a kitchen classic. They rank in the top 10% of all ingredient pairs, and cooks put them together in 18,971 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

Veal Chops

Ingredients

Directions

Prepare the chops

  1. Beat the veal chops flat with a rolling pin.

  2. Pour boiling water over the chops and cook over heat for 5 minutes.

  3. Remove the chops and pat them dry.

  4. Mix salt and pepper, then rub the mixture onto each chop.

  5. Dip each chop into the beaten egg, then coat with crushed crackers.

Cook and serve

  1. Fry the chops in hot lard or beef drippings until golden brown.

  2. Broil the chops over a clear fire with sweet butter.

  3. Add 1 tablespoon of fat to the pan. Heat the pan until boiling.

  4. Mix a small tablespoon of flour with cold water. Stir the flour mixture into the hot fat until cooked and brown.

  5. Serve the gravy over the chops or alongside.

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

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

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

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

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

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

  4. Wheat + flourtop 12% of all pairs
    Smell alikemoderate
    Cooked together4,373 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

    Shared aroma: isobutyraldehyde (malty, green).

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 chops
The main protein, which the flattening and cooking turn tender and evenly cooked.
Beaten egg
Acts as a binder so the cracker coating sticks to the chops.
Rolled crackers
Form a crisp, browned crust on the outside of the chops.
Wheat flour
Thickens the pan fat and liquid into a gravy.

The step that matters

Stirring the flour into the hot fat. Flour must be cooked in the hot fat until it browns, which removes its raw taste and builds color and flavor. Adding cold water to the flour first helps keep it smooth and lump-free when it meets the hot fat.

“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