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Rolled Veal Chop

Rolled veal chops coated in beaten egg and bread crumbs, fried in lard.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Egg and bread are a kitchen classic. They rank in the top 13% of all ingredient pairs, and cooks put them together in 22,662 recipes. Both carry (e)-2-octenal, which smells fatty, green. The science ↓

Rolled Veal Chop

Ingredients

Directions

Prepare the chops

  1. Season the beaten egg with salt and pepper.

  2. Dip each veal chop in the seasoned egg.

  3. Roll the chops in fine bread crumbs.

Cook

  1. Melt lard in an iron frying pan.

  2. Place the rolled chops in the pan.

  3. Cook slowly for 30 minutes or more.

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 + breadtop 13% of all pairs
    Smell alikemoderate
    Cooked together22,662 recipes

    Shared aroma: (e)-2-octenal (fatty, green).

  2. Pepper + breadtop 16% of all pairs
    Smell alikemoderate
    Cooked together20,964 recipes

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

  3. Veal + breadtop 17% of all pairs
    Smell alikelow
    Cooked together3,056 recipes

    Shared aroma: cis-3-hexenol (green, grassy).

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

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

  5. 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 chops
Form the main protein that is cooked through during slow frying.
Beaten egg
Acts as a binder so the bread crumbs stick to the chops.
Fine bread crumbs
Form a crisp, browned coating when fried in fat.
Lard
Conducts heat in the pan and promotes browning of the crumb coating.

The step that matters

Cook slowly for 30 minutes or more. Low, gentle heat lets the thick chop cook through to the center before the bread crumb coating over-darkens or burns. Rushing with high heat leaves the inside underdone.

“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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