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Breaded Veal

Breaded veal is veal coated in egg and cracker crumbs, fried in butter and lard, and garnished with parsley.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Butter and parsley are a kitchen classic. They rank in the top 15% of all ingredient pairs, and cooks put them together in 28,563 recipes. Both carry trans-2-hexenal, which smells green, leafy. The science ↓

Breaded Veal

Ingredients

Directions

Prepare

  1. Dip the veal in the egg until well coated.

  2. Roll the veal in fine cracker crumbs.

  3. Sprinkle with coarse sea salt.

Fry and serve

  1. Fry in plenty of hot butter and lard until golden brown.

  2. Garnish with parsley before serving.

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. Butter + parsleytop 15% of all pairs
    Smell alikemoderate
    Cooked together28,563 recipes

    Shared aroma: trans-2-hexenal (green, leafy).

  2. Egg + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

  3. Veal + parsleytop 17% of all pairs
    Smell alikelow
    Cooked together4,766 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  4. Egg + parsleytop 21% of all pairs
    Smell alikemoderate
    Cooked together18,765 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  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
Is the main protein that gets coated, fried and served as the dish.
Egg
Acts as a wet binder so the cracker crumbs stick to the veal.
Fine cracker crumbs
Form the crisp coating that browns during frying.
Butter and lard
Conduct heat for frying and add richness and golden browning to the coating.

The step that matters

Fry in plenty of hot butter and lard until golden brown. Enough hot fat keeps the coated surface from absorbing grease and sitting soggy, and it lets the crumbs brown and crisp evenly. Fat that is too cool soaks in and makes the coating heavy.

Swap the parsley

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

  1. Parsleythe original
  2. Nutmegfits about as well
  3. Capersfits about as well
  4. Tarragonfits less well

Fit is the average pairing score against veal, egg, 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.

More breaded veal recipes

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