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Veal Chops

Veal chops are flattened, seasoned, coated, and fried or broiled after parboiling.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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Why it works: Milk and wheat are a kitchen classic. They rank in the top 6% of all ingredient pairs, and cooks put them together in 2,418 recipes. Both carry (e,z)-2,6-nonadienal, which smells cucumber, melon. The science ↓

Veal Chops

Ingredients

Directions

Prepare

  1. Cut veal chops about 1 inch thick and beat them flat with a rolling pin.

  2. Place the chops in a pan, pour boiling water over them, and set the pan over the fire for 5 minutes.

  3. Remove the chops and wipe them dry.

  4. Mix salt and pepper and rub the mixture over each chop.

Coat

  1. Dip each chop first into the beaten egg, then into rolled crackers.

  2. Alternatively, dip the chops into a batter made of 1 beaten egg, ½ teacup milk, and enough wheat flour to make a batter.

  3. For frying without parboiling, dip the chops in wheat flour.

Cook and serve

  1. Fry the chops in hot lard or beef drippings, or broil over a clear fire until well done.

  2. For broiling, place sweet butter on a steak dish and turn the chops once or twice.

  3. Fry the chops in hot lard or beef fat until golden brown.

  4. After frying, add a little hot water to the pan.

  5. Serve the chops.

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. Milk + wheattop 6% of all pairs
    Smell alikemoderate
    Cooked together2,418 recipes

    Shared aroma: (e,z)-2,6-nonadienal (cucumber, melon).

  2. Butter + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

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

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

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

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

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

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

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 beaten flat, then fried or broiled until tender.
Beaten egg
Binds the crackers or flour coating so it adheres to the chop.
Rolled crackers
Form a crisp, browned crust on the outside of the chop.
Wheat flour
Creates a light coating that helps the chop brown when fried.
Lard or beef drippings
Conduct heat for frying and add fat that browns the coating.

The step that matters

Frying or broiling until well done. Veal is lean, so cooking it too long dries it out, while too little heat leaves the coating pale and soggy. Hot fat browns the coating quickly, so the pan or fire must be hot before the chops go in.

“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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