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Fried Veal a LA Maryland

Fried veal with salt pork, cream and flour sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Veal and pork are a kitchen classic. They rank in the top 11% of all ingredient pairs, and cooks put them together in 4,930 recipes. Both carry 4-heptenal, which smells creamy, biscuit. The science ↓

Fried Veal a LA Maryland

Ingredients

Directions

Prepare the pork

  1. Fry the sliced pork until the fat is melted.

Cook the veal

  1. Sprinkle the veal pieces (3x3 inches) with salt and pepper.

  2. Place the veal in the hot pan and sear both sides quickly.

  3. Move the veal to the side of the pan and cook slowly, turning often until firm.

  4. Arrange the veal and pork slices in a circle on a hot dish.

Make the sauce and serve

  1. Pour off most of the fat from the pan.

  2. Mix the flour into the cream until smooth, then add to the pan.

  3. Simmer for 3 minutes after it begins to boil, then pour over the veal and serve.

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. Veal + porktop 11% of all pairs
    Smell alikemoderate
    Cooked together4,930 recipes

    Shared aroma: 4-heptenal (creamy, biscuit).

  2. Cream + porktop 16% of all pairs
    Smell alikelow
    Cooked together3,093 recipes

    Shared aroma: 1-octen-3-one (mushroom, metallic).

  3. Pork + peppertop 16% of all pairs
    Smell alikemoderate
    Cooked together22,121 recipes

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

  4. Flour + peppertop 19% of all pairs
    Smell alikemoderate
    Cooked together50,459 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

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

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

What each ingredient does

Veal cutlet
Is the main meat, cooked gently after searing so it becomes firm and tender.
Cream
Forms the richer sauce base that is simmered and poured over the veal.
Flour
Thickens the cream into a smooth sauce as it simmers.
Salt pork
Melts its fat into the pan for frying and adds savory, salty flavor.

The step that matters

Cook the veal slowly after searing. Searing browns the surface quickly, but gentle cooking over lower heat lets the interior firm up without drying or toughening the thin cutlet.

“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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