Skip to main content
Main

Veal Chops Sa Ut&

Veal chops sautéed in butter with a lemon, parsley, pepper, and sea salt sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
Jump to recipe ↓

Why it works: Lemon and parsley match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 14,037 recipes. Both carry beta-phellandrene, which smells minty, terpene. The science ↓

Veal Chops Sa Ut&

Ingredients

Directions

Prepare the veal

  1. Pound and trim the veal chops neatly, scraping the handles.

Sauté the chops

  1. Heat a large lump of butter in a frying pan.

  2. Place the chops side by side in the pan, ensuring each touches the bottom.

  3. Turn the chops continuously until they are firm under pressure from a fork.

  4. Remove the chops to a hot dish.

Make the sauce and serve

  1. Dredge a little flour into the remaining butter in the pan and stir the flour and butter mixture.

  2. Add lemon juice, chopped parsley, pepper, and coarse sea salt, along with a little fresh butter.

  3. Pour the sauce over the chops.

  4. 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. Lemon + parsleytop 1% of all pairs
    Smell alikestrong
    Cooked together14,037 recipes

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

  2. Parsley + peppertop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

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

  3. Lemon + peppertop 3% of all pairs
    Smell alikestrong
    Cooked together27,047 recipes

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

  4. Butter + flourtop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Flour + parsleytop 12% of all pairs
    Smell alikemoderate
    Cooked together16,675 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Butter and flour barely smell alike, yet cooks put them together in 124,287 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Veal chops
Provide the tender meat that is cooked quickly in butter and served as the main dish.
Butter
Conducts heat in the pan and adds richness and browning to the chops and sauce.
Flour
Thickens the pan juices into a smooth sauce as it cooks in the butter.
Lemon juice
Adds acidity that brightens the buttery sauce and balances its richness.

The step that matters

Turning the chops until firm. Turning the chops continuously keeps them from overcooking on one side. Firmness under a fork shows the meat is cooked through while staying tender, so checking early prevents dryness.

“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.

You might also like

Lemon SauceLemon Sauce236 recipesVeal PattiesVeal Patties50 recipesBeef, Mutton, or Veal BrothBeef, Mutton, or Veal Broth6 recipesTomato SoupTomato Soup526 recipes