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To Cook Veal Steak

A veal steak coated in beaten egg and cracker crumbs, then fried in butter.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Egg and butter are a kitchen classic. They rank in the top 17% of all ingredient pairs, and cooks put them together in 118,967 recipes. Both carry decanal, which smells soap, orange peel. The science ↓

To Cook Veal Steak

Ingredients

Directions

Prepare the veal

  1. Dip the veal slices in the beaten egg.

  2. Roll the egg-coated veal in cracker crumbs.

Cook

  1. Heat butter (or a mix of butter and fat) in a frying pan.

  2. Add the veal pieces and cook until well done.

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

    Shared aroma: decanal (soap, orange peel).

  2. Veal + buttertop 23% of all pairs
    Smell alikemoderate
    Cooked together9,381 recipes

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

  3. Veal + eggtop 28% of all pairs
    Smell alikelow
    Cooked together6,845 recipes

    Shared aroma: 2-nonenal (fatty, 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 protein that cooks through to a firm, tender texture.
Beaten egg
Acts as a binder so the cracker crumbs stick to the veal.
Cracker crumbs
Form a crisp, browned coating when fried.
Butter
Conducts heat in the pan and adds richness and browning.

The step that matters

Cook until well done. Veal is thin and the coating browns quickly, so the meat can look done on the outside before the center is cooked through. Cooking over steady medium heat lets the inside reach doneness without scorching the crumbs.

“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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