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To Dress Collops Quick

Thin veal slices are quickly fried with a breadcrumb and herb coating and served with a savory sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 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 very thin slices and small bits.

  2. Combine skin and odd bits of veal with a little water, pepper, and salt in a pot.

  3. Heat the mixture on the stove.

  4. Strain the cooking liquid.

  5. Thicken the strained liquid.

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. Heat butter in a frying pan.

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

  5. Place the collops in a warm dish.

Finish and serve

  1. Boil the thickened liquid in the frying pan.

  2. Pour the liquid over the collops.

  3. Add a little ketchup for extra flavor if desired.

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 meat that is sliced thin and cooked quickly until tender.
Egg
Binds the coating so the bread crumbs and herbs stick to the collops.
Bread crumbs
Form a crisp, browned coating when fried in butter.
Butter
Fat for frying that browns the coating and adds richness.
Herbs
Add aroma to the coating and the finished sauce.

The step that matters

Fry the collops quickly. Thin veal cooks in minutes, so overcooking dries the meat and toughens it. A brief, hot fry seals the coating while keeping the slices moist.

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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