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Veal Chops

Veal chops coated in breadcrumbs and egg yolks, wrapped in buttered parchment paper, broiled, served with seasoned white sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Bread and butter are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 27,232 recipes. Both carry delta-decalactone, which smells sweet, creamy. The science ↓

Veal Chops

Ingredients

Directions

Prepare

  1. Cut veal chops from the best end of a rack, ensuring one bone is in each chop.

  2. Prepare bread crumbs and set aside.

  3. Dip the chops in beaten egg yolks, then coat with bread crumbs.

  4. Grease pieces of parchment paper with butter and wrap them around the chops.

Cook and serve

  1. Broil the wrapped chops carefully, ensuring the paper does not burn. Use a hot skillet instead of a gridiron for broiling.

  2. Serve with a highly seasoned white sauce on top.

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

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

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

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

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

    Shared aroma: ethanol (alcoholic, ethereal).

  4. Veal + breadtop 17% of all pairs
    Smell alikelow
    Cooked together3,056 recipes

    Shared aroma: cis-3-hexenol (green, grassy).

  5. Egg + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

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
Provide the meat that is cooked and served as the main dish.
Egg yolks
Bind the bread crumbs to the chops so the coating holds during cooking.
Bread crumbs
Form a crisp coating that browns around the chops.
Butter
Adds richness and helps keep the paper from sticking to the chops.

The step that matters

Broil the wrapped chops carefully. The paper wrapping protects the coating and meat from direct heat. If the paper burns, the wrapping fails and the crumb coating can scorch or dry out before the veal is cooked through.

“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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