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Scotch Collops

Scotch Collops are thin veal slices coated in breadcrumbs, fried, and served with gravy or sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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Why it works: Lemon and nutmeg match in chemistry and in kitchens. They rank in the top 5% of all ingredient pairs, and cooks put them together in 11,318 recipes. Both carry beta-phellandrene, which smells minty, terpene. The science ↓

Scotch Collops

Ingredients

Directions

Prepare the veal

  1. Cut the veal into very thin slices, about two inches square.

  2. Beat the slices lightly.

  3. Dip them in a beaten egg mixed with salt.

  4. Coat the slices well with bread crumbs.

  5. Grate lemon peel and nutmeg over the slices.

Cook and serve

  1. Fry the slices quickly in butter.

  2. Serve with beef gravy or mushroom sauce underneath.

  3. Garnish with fried bacon or sausages.

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. Lemon + nutmegtop 5% of all pairs
    Smell alikestrong
    Cooked together11,318 recipes

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

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

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

  3. Veal + beeftop 11% of all pairs
    Smell alikemoderate
    Cooked together3,784 recipes

    Shared aroma: 2,6-nonadienal (cucumber, green).

  4. Bread + beeftop 13% of all pairs
    Smell alikemoderate
    Cooked together4,032 recipes

    Shared aroma: 2-acetyl-1-pyrroline (popcorn, roasted).

  5. Egg + breadtop 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

Lean veal
Forms the main body of the dish, cooked quickly to stay tender.
Egg
Binds the salt and coating so the bread crumbs adhere to the slices.
Bread crumbs
Form a crisp, browned coating when the slices are fried in butter.
Butter
Conducts heat for frying and browns the coating, adding richness.
Lemon peel
Adds aromatic citrus flavour that brightens the rich meat.
Nutmeg
Adds warm, aromatic spice that complements the veal and butter.

The step that matters

Fry the slices quickly in butter. Thin veal cooks in minutes, and prolonged heat dries out the meat and can burn the bread crumb coating before the veal is through. A fast, hot fry keeps the inside moist and the coating golden.

“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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