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To Dress Collops Quick

Thin veal slices coated in herbs and breadcrumbs, fried and served with gravy.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 14 ingredients
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Why it works: Pepper and lemon match in chemistry and in kitchens. They rank in the top 3% of all ingredient pairs, and cooks put them together in 27,047 recipes. Both carry trans-2-nonenal, which smells cardboard, fatty. The science ↓

To Dress Collops Quick

Ingredients

Directions

Prepare

  1. Cut the veal into very thin slices and small bits.

  2. Combine skin and odd bits of veal with water, pepper, and salt.

  3. Heat the mixture on the stove.

Coat and fry

  1. Dip the collops in beaten egg.

  2. Coat the collops with a mixture of herbs, bread crumbs, pepper, salt, and nutmeg.

  3. Melt butter in a frying pan.

  4. Fry the collops quickly for about 2 minutes on each side.

Make the gravy and serve

  1. Place the collops in a hot dish.

  2. Strain the gravy from the frying pan.

  3. Thicken the gravy in the frying pan.

  4. Bring the gravy to a boil.

  5. Pour the gravy over the collops.

  6. Add a little ketchup before serving (optional).

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 + lemontop 3% of all pairs
    Smell alikestrong
    Cooked together27,047 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  2. Nutmeg + lemontop 5% of all pairs
    Smell alikestrong
    Cooked together11,318 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

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

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

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

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

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

    Shared aroma: (e)-2-octenal (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 body of the dish, cooked quickly so it stays tender.
Egg
Beaten egg acts as a binder so the crumb coating adheres to the slices.
Bread crumbs
Form a crisp coating that browns when the collops are fried.
Butter
Fat for frying that adds richness and helps the coating brown.
Gravy (white or brown)
Provides moisture and savory body that coats the fried collops.

The step that matters

Fry the collops quickly. Thin veal cooks in minutes; overcooking dries and toughens the meat, so a short, hot fry keeps it tender while the coating browns.

“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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