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Baked Breaded Veal

Veal steaks are breaded, browned in lard, baked with crumbs, and served with tomato sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Pepper and tomato are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 17,923 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

Baked Breaded Veal

Oven, in the book's wordsA fairly hot oven

Ingredients

Directions

The book says “a fairly hot oven”. The 400°F (200°C) in the steps is the modern equivalent, not the book's own figure.

Prepare

  1. Preheat the oven to 400°F (200°C).

  2. Cut veal steak into serving pieces and sprinkle with coarse sea salt and black pepper.

  3. Roll the veal in fat-proof coating.

Brown and bake

  1. Sauté the veal in hot lard until browned.

  2. Place the veal steaks in a dripping pan and cover with buttered and seasoned crumbs.

  3. Bake for about 30 minutes, or until tender, adding a small amount of water if the crumbs brown too quickly.

Serve

  1. Serve with tomato 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. Pepper + tomatotop 7% of all pairs
    Smell alikemoderate
    Cooked together17,923 recipes

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

  2. Tomato + saucetop 15% of all pairs
    Smell alikelow
    Cooked together5,469 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  3. Veal + tomatotop 18% of all pairs
    Smell alikemoderate
    Cooked together709 recipes

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

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

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

  5. Pepper + saucetop 27% of all pairs
    Smell alikelow
    Cooked together15,303 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

Pepper and sauce barely smell alike, yet cooks put them together in 15,303 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 steaks
Form the main protein, which becomes tender through gentle baking.
Fat-proof coating
Forms a barrier that helps the veal keep its juices while it cooks.
Lard
Conducts heat for browning the coated veal before baking.
Buttered and seasoned crumbs
Toast in the oven to add a golden, crisp, savory crust.

The step that matters

Adding water to the crumbs. Crumbs高 in butter brown quickly in the hot oven, and browning too fast can scorch the crust before the veal is tender. A small amount of water slows browning and adds moisture to the crust.

Swap the tomato

How well each one fits the dish's main ingredients (veal, pepper, sauce):

  1. Capsicumfits better
  2. Tomatothe original
  3. Carrotfits about as well
  4. Shallotfits less well

Fit is the average pairing score against veal, pepper, sauce. Candidates are from the same food group and used in at least 100 recipes.

“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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