Why it works: Veal and tomato work together. They rank in the top 18% of all ingredient pairs, and cooks put them together in 709 recipes. Both carry 3-hexenal, which smells apple, fruity. The science ↓
Veal Chops Fried with Tomatoes
Ingredients
Directions
Prepare
Slice the tomatoes and season them with coarse sea salt.
Roll the seasoned tomatoes in cracker crumbs.
Cook
Fry the veal chops in a skillet until cooked through.
Add the crumbed tomatoes to the skillet and fry until golden.
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.
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Veal + tomatotop 18% of all pairsSmell alikemoderateCooked together709 recipes
Shared aroma: 3-hexenal (apple, fruity).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Veal chops
- Provide the main protein, cooked through in the skillet until tender.
- Tomatoes
- Add moisture and acidity, and brown to a golden crust when coated in crumbs.
- Cracker crumbs
- Form a coating that browns in the hot fat and gives the tomatoes a crisp exterior.
The step that matters
Frying the crumbed tomatoes. Crumbs browning too quickly can burn before the tomato softens, while a pan that is not hot enough lets the coating absorb oil and turn greasy. Moderate, steady heat lets the crumbs turn golden and crisp as the tomato warms 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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