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Plain Fried Veal

A dish of thinly sliced veal fried in lard, seasoned with pepper and coarse sea salt, finished with a simple flour‑water sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Pepper and flour are a kitchen classic. They rank in the top 19% of all ingredient pairs, and cooks put them together in 50,459 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Plain Fried Veal

Ingredients

Directions

Prepare the veal

  1. Pound and wash the veal slices.

  2. Season with pepper and coarse sea salt.

Fry and make the sauce

  1. Fry in hot lard until nicely browned on both sides.

  2. Stir a little flour into the fat in the pan.

  3. Pour in some water and bring to a boil.

  4. Pour the sauce 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. Pepper + flourtop 19% of all pairs
    Smell alikemoderate
    Cooked together50,459 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

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

  3. Veal + flourtop 28% of all pairs
    Smell alikelow
    Cooked together5,886 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

What each ingredient does

Veal
Forms the main body of the dish, cooking to a tender, browned meat.
Lard
Fat for frying that browns the veal and carries flavour into the pan.
Flour
Stirred into the pan fat to thicken the liquid into a sauce.

The step that matters

Browning the veal in hot lard. Searing in hot fat browns the surface through the Maillard reaction, building flavour. If the pan is crowded or not hot enough, the meat steams and turns grey instead of browning.

“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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