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Veal Chops

Veal chops coated in egg and cracker crumbs, then fried.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Egg and flour are a kitchen classic. They rank in the top 15% of all ingredient pairs, and cooks put them together in 106,462 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Veal Chops

Ingredients

Directions

Prepare

  1. Season the veal chops with pepper and coarse sea salt, and let them sit for one hour.

  2. Beat the eggs and mix in the flour.

  3. Crush the crackers into fine crumbs.

Coat and cook

  1. Dip the chops first in the egg mixture, then coat them in the cracker crumbs.

  2. Fry the chops slowly until they are thoroughly cooked and nicely browned.

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 + flourtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  2. Pepper + flourtop 19% of all pairs
    Smell alikemoderate
    Cooked together50,459 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

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

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

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

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

    Shared aroma: isobutyraldehyde (malty, green).

Egg and flour barely smell alike, yet cooks put them together in 106,462 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Veal chops
The main protein, which browns and cooks through during frying.
Eggs
Bind the coating to the meat so the crumbs stick during frying.
Flour
Helps the egg mixture cling to the chops and aids even browning.
Crackers
Form the crisp, browned outer crust once fried.

The step that matters

Fry the chops slowly. Slow frying cooks the thick chops through to the centre before the coating over-darkens. Fast heat can brown the crumbs while the meat stays underdone inside.

“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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