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To Dress Collops Quick

Quickly prepared veal collops coated in egg, herbs, breadcrumbs, and nutmeg, fried and served with a gravy.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 11 ingredients
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Why it works: Bread and butter are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 27,232 recipes. Both carry delta-decalactone, which smells sweet, creamy. The science ↓

To Dress Collops Quick

Ingredients

Directions

Prepare the veal

  1. Cut the veal into thin pieces, like paper.

  2. In a small pot, combine skin and odd bits of veal with water, pepper, and salt, and bring the mixture to a boil.

  3. Strain the cooking liquid.

Coat and fry

  1. Dip the veal pieces in beaten egg, then coat them with herbs, bread crumbs, pepper, salt, and nutmeg.

  2. Heat butter in a frying pan and fry the collops for 2 minutes on each side.

  3. Transfer the collops to a hot dish and keep warm.

Make the sauce and serve

  1. Thicken the strained liquid and boil it in the frying pan.

  2. Pour the liquid over the collops.

  3. Add a little ketchup for extra flavor, if desired.

  4. Alternatively, fry the collops in butter with just salt and pepper.

  5. Simmer the collops in gravy with bacon bits.

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. Bread + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

    Shared aroma: delta-decalactone (sweet, creamy).

  2. Pepper + nutmegtop 7% of all pairs
    Smell alikestrong
    Cooked together13,015 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  3. Bread + eggtop 13% of all pairs
    Smell alikemoderate
    Cooked together22,662 recipes

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

  4. Bread + nutmegtop 14% of all pairs
    Smell alikemoderate
    Cooked together5,997 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

  5. Nutmeg + buttertop 16% of all pairs
    Smell alikemoderate
    Cooked together24,377 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

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

What each ingredient does

Veal
Thin slices form the tender main body of the dish, cooking quickly and staying soft.
Egg
Beaten egg acts as a binder so the bread crumb coating sticks to the veal.
Bread crumbs
Form a crisp, golden coating that browns in the hot butter.
Butter
Fat for frying that adds richness and helps the coating brown.
Gravy
Liquid for simmering that adds moisture and savory depth to the collops.

The step that matters

Fry the collops for 2 minutes on each side. Veal cut this thin cooks very fast, so brief frying in hot butter sets the coating and browns it while keeping the meat tender. Overcooking dries it out and toughens the meat.

Swap the nutmeg

How well each one fits the dish's main ingredients (veal, pepper, bread, egg, butter, ketchup):

  1. Parsleyfits about as well
  2. Nutmegthe original
  3. Sagefits about as well
  4. Capersfits about as well

Fit is the average pairing score against veal, pepper, bread, egg, butter, ketchup. Candidates are from the same food group and used in at least 100 recipes.

“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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