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Veal Collops

Veal collops are veal slices coated in bread crumbs and fried.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 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 Collops

Ingredients

Directions

Prepare the veal

  1. Cut slices from the upper part of the veal leg.

  2. In a bowl, mix grated bread with cayenne pepper and coarse sea salt.

  3. Rub the veal slices with the egg yolk.

  4. Dip the slices in the seasoned bread crumbs.

Cook

  1. Fry the slices in a small amount of butter in a pan until both sides are browned.

  2. Set the cooked slices aside.

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

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

  3. Bread + peppertop 16% of all pairs
    Smell alikemoderate
    Cooked together20,964 recipes

    Shared aroma: 2-nonenal (fatty, green).

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

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

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

    Shared aroma: decanal (soap, orange peel).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Veal slices
Provide the lean meat that is cooked to tender, browned slices.
Grated bread
Forms a crisp breaded coating that browns during frying.
Egg yolk
Acts as a binder so the bread coating sticks to the veal.
Butter
Conducts heat in the pan and adds richness and browning to the crust.

The step that matters

Fry until both sides are browned. Frying in a small amount of butter over steady heat browns the breadcrumb coating through the Maillard reaction, which gives flavor and color. Too little heat or too much crowding steams the slices and leaves the coating pale and soggy.

“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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