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Veal Chops

Veal chops seasoned, coated in egg and crackers, then fried or broiled.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Pepper and beef are a kitchen classic. They rank in the top 10% of all ingredient pairs, and cooks put them together in 18,971 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

Veal Chops

Ingredients

Directions

Prepare the chops

  1. Cut veal chops about 1 inch thick and beat them flat with a rolling pin.

  2. Place the chops in a pan and pour boiling water over them; set over the fire for 5 minutes.

  3. Remove the chops and wipe them dry.

  4. Mix salt and pepper; rub each chop with this mixture.

Coat and cook

  1. Dip each chop first into the beaten egg, then into rolled crackers until well coated.

  2. Fry the chops in hot lard or beef drippings, or broil them.

  3. For broiling, place sweet butter on a steak dish and broil the chops over a clear fire until well done, turning them carefully once or twice in the butter 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. Pepper + beeftop 10% of all pairs
    Smell alikemoderate
    Cooked together18,971 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  2. Veal + beeftop 11% of all pairs
    Smell alikemoderate
    Cooked together3,784 recipes

    Shared aroma: 2,6-nonadienal (cucumber, green).

  3. Meat + beeftop 12% of all pairs
    Smell alikemoderate
    Cooked together2,533 recipes

    Shared aroma: 1-octen-3-one (mushroom, metallic).

  4. Beef + buttertop 16% of all pairs
    Smell alikemoderate
    Cooked together10,847 recipes

    Shared aroma: 2-furfurylthiol (coffee, roasted).

  5. Meat + buttertop 16% of all pairs
    Smell alikemoderate
    Cooked together7,594 recipes

    Shared aroma: guaiacol (smoky, sweet).

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

What each ingredient does

Veal chops
The main meat, beaten flat so it cooks evenly and stays tender.
Beaten egg
Binds the cracker crumbs to the surface of the chops.
Rolled crackers
Form a crisp, browned coating on the outside of the chops.
Lard or beef drippings
Fat for frying that conducts heat and browns the coating.
Sweet butter
Adds fat and flavour when the chops are broiled in it.

The step that matters

Coating the chops. The egg must fully wet the surface so the cracker crumbs stick evenly; dry patches let the coating fall off or burn during frying or broiling.

“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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