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To Dress Collops Quick

Thin veal collops coated in herbs, breadcrumbs, and spices, then fried and served with 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, about the thickness of paper.

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

  3. Dip the veal pieces in the beaten egg, then coat with a mixture of herbs, bread crumbs, pepper, salt, and nutmeg.

Fry and serve

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

  2. Place the cooked collops on a hot dish to keep warm.

  3. Strain the cooking liquid, thicken it in the frying pan, and bring to a boil.

  4. Pour the gravy over the collops and add a little ketchup if desired.

  5. Alternatively, fry the collops in butter seasoned with salt and pepper, then simmer 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
Forms the main body of the dish; cut thin so it cooks quickly and stays tender.
Egg
Binds the bread crumb coating so it adheres to the veal during frying.
Bread crumbs
Form a crisp, golden coating that browns during frying.
Butter
Conducts heat in the pan and promotes browning of the coated collops.

The step that matters

Frying the coated collops. Veal this thin cooks in minutes, and the egg and crumb coating browns quickly. Too much heat scorches the crumbs before the veal is cooked through, while too little leaves the coating pale and soggy.

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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