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To Dress Collops Quick

Thin veal slices are quickly fried and served with a seasoned breadcrumb coating and optional ketchup gravy.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 13 ingredients
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Why it works: Pepper and lemon match in chemistry and in kitchens. They rank in the top 3% of all ingredient pairs, and cooks put them together in 27,047 recipes. Both carry trans-2-nonenal, which smells cardboard, fatty. The science ↓

To Dress Collops Quick

Ingredients

Directions

Prepare the veal

  1. Cut the veal into very thin pieces.

  2. Place skin and odd bits of veal in water with a dust of pepper and salt, then heat the mixture on the stove.

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. Melt butter in a frying pan.

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

Make the gravy and serve

  1. Transfer the collops to a hot dish.

  2. Strain the gravy from the pan.

  3. Thicken the gravy.

  4. Bring the gravy to a boil.

  5. Pour the gravy over the collops.

  6. 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. Pepper + lemontop 3% of all pairs
    Smell alikestrong
    Cooked together27,047 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  2. Nutmeg + lemontop 5% of all pairs
    Smell alikestrong
    Cooked together11,318 recipes

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

  3. Bread + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

    Shared aroma: delta-decalactone (sweet, creamy).

  4. Pepper + nutmegtop 7% of all pairs
    Smell alikestrong
    Cooked together13,015 recipes

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

  5. Bread + eggtop 13% of all pairs
    Smell alikemoderate
    Cooked together22,662 recipes

    Shared aroma: (e)-2-octenal (fatty, green).

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 cut thin, cooked quickly, and served tender.
Egg
Binds the bread crumb coating so it adheres to the veal during frying.
Bread crumbs
Form a crisp, browned coating on the outside of the collops when fried.
Butter
Conducts heat in the frying pan and adds richness and browning to the collops.

The step that matters

Fry the collops quickly. Veal cut very thin cooks in minutes, and overcooking dries it out and toughens the meat. A short, hot fry keeps the coating crisp and the meat juicy.

“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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