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Fried Veal a LA Maryland

A fried veal dish from Maryland, cooked with salt pork, cream, and flour.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Veal and pork are a kitchen classic. They rank in the top 11% of all ingredient pairs, and cooks put them together in 4,930 recipes. Both carry 4-heptenal, which smells creamy, biscuit. The science ↓

Fried Veal a LA Maryland

Ingredients

Directions

Fry the veal

  1. Fry the sliced pork until the fat is melted.

  2. Sprinkle the veal pieces (3x3 inches) with salt and pepper.

  3. Place the veal in the hot pan.

  4. Sear both sides quickly.

  5. Move the veal to the side of the pan.

  6. Cook slowly, turning often until firm.

Make the sauce and serve

  1. Arrange the veal and pork slices in a circle on a hot dish.

  2. Pour off most of the fat from the pan.

  3. Add the cream mixed with flour to the pan.

  4. Simmer for 3 minutes after it comes to a boil.

  5. Pour the sauce over the veal.

  6. Serve.

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. Veal + porktop 11% of all pairs
    Smell alikemoderate
    Cooked together4,930 recipes

    Shared aroma: 4-heptenal (creamy, biscuit).

  2. Cream + porktop 16% of all pairs
    Smell alikelow
    Cooked together3,093 recipes

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

  3. Pork + peppertop 16% of all pairs
    Smell alikemoderate
    Cooked together22,121 recipes

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

  4. Flour + peppertop 19% of all pairs
    Smell alikemoderate
    Cooked together50,459 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Veal + peppertop 19% of all pairs
    Smell alikemoderate
    Cooked together10,049 recipes

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

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

What each ingredient does

Veal cutlet
Forms the main meat, becoming firm and tender when cooked gently after searing.
Cream
Forms the body of the sauce and gives it a rich, smooth texture when simmered.
Flour
Thickens the cream as it simmers, giving the sauce body.
Salt pork
Melts to give fat for frying, adding savory flavor to the veal.

The step that matters

Cook slowly, turning often until firm. After searing, gentle cooking over moderate heat cooks the veal through without toughening it. Turning often keeps the heat even so the surface does not overbrown or dry out.

“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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