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Veal Cutlets, or Collops.

Thin veal cutlets seasoned with salt, pepper, nutmeg, and cooked in butter.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: White pepper and nutmeg are a kitchen classic. They rank in the top 13% of all ingredient pairs, and cooks put them together in 1,375 recipes. Both carry eucalyptol, which smells eucalyptus, herbal. The science ↓

Veal Cutlets, or Collops.

Ingredients

Directions

Prepare the veal

  1. Sprinkle the veal pieces with salt, white pepper, and nutmeg.

  2. Melt the butter in a saucepan over low heat and pour it over the veal.

  3. Set the pan aside until ready to cook.

Cook and serve

  1. Fry the veal over medium heat for 4 to 5 minutes until lightly browned.

  2. Transfer the veal to a hot dish and serve with sauce.

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. White pepper + nutmegtop 13% of all pairs
    Smell alikelow
    Cooked together1,375 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

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

    Shared aroma: eucalyptol (eucalyptus, herbal).

  3. Veal + nutmegtop 21% of all pairs
    Smell alikelow
    Cooked together2,542 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

  4. Veal + white peppertop 22% of all pairs
    Smell alikelow
    Cooked together1,057 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

  5. Veal + buttertop 23% of all pairs
    Smell alikemoderate
    Cooked together9,381 recipes

    Shared aroma: 3-hexenal (apple, fruity).

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, cooking to tender, lightly browned slices.
Butter
Carries the seasoning over the veal and promotes browning and a rich flavour during frying.

The step that matters

Frying the veal over medium heat. Thin pieces cook quickly, so they can dry out or toughen if left too long. Watching for light browning, rather than relying only on the timing, helps keep the veal tender and juicy.

Swap the white pepper

How well each one fits the dish's main ingredients (veal, nutmeg, butter):

  1. Cinnamonfits better
  2. Sagefits better
  3. Parsleyfits better
  4. White pepperthe original

Fit is the average pairing score against veal, nutmeg, butter. 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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