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To Fry Cold Veal

Fried cold veal pieces coated in herbs and lemon, served with a butter‑flour gravy.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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Why it works: Parsley and thyme match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 9,057 recipes. Both carry cuminaldehyde, which smells Spicy, cumin. The science ↓

To Fry Cold Veal

Ingredients

Directions

Prepare the veal

  1. Cut the cold veal into pieces about ¼ inch thick and as long as desired.

  2. Dip the pieces in the egg yolk.

  3. Coat the pieces with bread crumbs mixed with sweet herbs and shredded lemon peel.

  4. Grate a little nutmeg over the coated veal.

Fry and serve

  1. Heat fresh butter in a pan until hot.

  2. Fry the veal pieces in the hot butter until golden brown.

  3. Remove the fried veal with a fork and place it in a dish near the fire.

  4. In the same pan, sprinkle in flour and stir it around.

  5. Add a little gravy, squeeze in some lemon juice, and pour the sauce over the veal.

  6. Garnish with lemon slices.

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. Parsley + thymetop 1% of all pairs
    Smell alikestrong
    Cooked together9,057 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

  2. Parsley + lemontop 1% of all pairs
    Smell alikestrong
    Cooked together14,037 recipes

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

  3. Thyme + lemontop 1% of all pairs
    Smell alikestrong
    Cooked together3,973 recipes

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

  4. Parsley + nutmegtop 3% of all pairs
    Smell alikestrong
    Cooked together5,062 recipes

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

  5. Thyme + nutmegtop 3% of all pairs
    Smell alikestrong
    Cooked together1,907 recipes

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

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

What each ingredient does

Egg yolk
Binds the bread crumb coating to the veal pieces.
Bread crumbs
Form a crisp, golden coating when fried in butter.
Fresh butter
Fries the coated veal, adding richness and browning.
Flour
Thickens the pan juices into a sauce with the gravy.
Gravy from veal bones
Forms the liquid base of the sauce poured over the veal.

The step that matters

Frying the coated veal until golden brown. The butter must be hot before the veal goes in. Hot fat sears the crumb coating quickly, making it crisp and browned, while the cold veal inside is only warmed through. Frying slowly lets the coating soak up grease and turn soggy.

Swap the nutmeg

How well each one fits the dish's main ingredients (veal, egg, bread, parsley, thyme, lemon, butter):

  1. Marjoramfits better
  2. Sagefits better
  3. Tarragonfits better
  4. Nutmegthe original

Fit is the average pairing score against veal, egg, bread, parsley, thyme, lemon, 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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