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Veal Cutlets, or Collops.

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

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 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 ↓

Veal Cutlets, or Collops.

Ingredients

Directions

Prepare

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

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

  3. Set aside until ready to cook.

Cook and serve

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

  2. Serve with sauce of your choice.

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

    Shared aroma: eucalyptol (eucalyptus, herbal).

  3. Bread + nutmegtop 14% of all pairs
    Smell alikemoderate
    Cooked together5,997 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

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

    Shared aroma: eucalyptol (eucalyptus, herbal).

  5. Veal + breadtop 17% of all pairs
    Smell alikelow
    Cooked together3,056 recipes

    Shared aroma: cis-3-hexenol (green, grassy).

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; thin pieces cook quickly and turn tender when fried briefly.
Bread crumbs
Form a crisp, golden coating on the outside of the cutlets.
Butter
Adds richness and helps the cutlets brown in the pan.

The step that matters

Frying the veal. Thin veal cooks fast, so overcooking dries it out. Medium heat and a short time until lightly browned keep the meat moist while the surface browns through the Maillard reaction.

Swap the white pepper

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

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

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

More veal cutlets recipes

Breaded 34Fried 28Broiled 19Cracker-Crusted 8in Cream Sauce 6with Potatoes 6 See all 232 →

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