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Fried Veal

Fried veal is a dish of veal coated in flour and fried in hot drippings or lard.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 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 ↓

Fried Veal

Ingredients

Directions

Prepare

  1. Scald the veal with boiling water.

  2. Remove the veal and dry it with a cloth.

  3. Season with pepper and coarse sea salt.

Fry

  1. Dredge the veal with flour.

  2. Fry in hot drippings or lard.

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
Is the main protein that is cooked and eaten.
Flour
Coats the surface so it browns and forms a crisp crust when fried.
Hot drippings or lard
Transfers heat to the veal and adds fat that helps browning and crispness.

The step that matters

Dry the veal before dredging. Surface moisture left after scalding would turn the flour gummy and steam the meat instead of letting the coating brown and crisp in the hot fat.

“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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