Skip to main content
Main

Veal Chops

Veal chops coated in egg and crackers, fried or broiled, served with optional gravy.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
Jump to recipe ↓

Why it works: Milk and wheat are a kitchen classic. They rank in the top 6% of all ingredient pairs, and cooks put them together in 2,418 recipes. Both carry (e,z)-2,6-nonadienal, which smells cucumber, melon. The science ↓

Veal Chops

Ingredients

Directions

Prepare the chops

  1. Flatten the veal chops with a rolling pin.

  2. Pour boiling water over the chops and set over the fire for 5 minutes.

  3. Remove the chops and wipe them dry.

  4. Mix salt and pepper for each pound of meat and rub it on the chops.

Coat and cook

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

  2. Fry in hot lard or beef drippings until golden brown, or broil over a clear fire.

  3. For broiling, place the chops on a dish with sweet butter and turn them once or twice.

  4. Alternatively, dip the chops into a batter made of 1 egg, 1 cup of milk, and enough wheat flour to thicken.

  5. Fry in hot lard or beef fat, turning until both sides are golden brown.

  6. For gravy, add 1 tablespoon of fat to the pan, let it boil, then stir in a thin batter of flour and cold water until cooked and brown.

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. Milk + wheattop 6% of all pairs
    Smell alikemoderate
    Cooked together2,418 recipes

    Shared aroma: (e,z)-2,6-nonadienal (cucumber, melon).

  2. Butter + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  3. Pepper + beeftop 10% of all pairs
    Smell alikemoderate
    Cooked together18,971 recipes

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

  4. Beef + wheattop 11% of all pairs
    Smell alikemoderate
    Cooked together319 recipes

    Shared aroma: 2-acetyl-1-pyrroline (popcorn, roasted).

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

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

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, flattened and cooked until golden brown and tender.
Beaten egg
Binds the cracker or flour coating so it adheres to the chops.
Rolled crackers
Forms a crisp, browned crust on the outside of the chops.
Wheat flour
Thickens the batter and helps the gravy thicken and brown.
Milk
Makes the alternative batter fluid so it coats the chops evenly.

The step that matters

Drying the chops before coating. Surface moisture keeps the egg and crackers or batter from sticking and steams the crust instead of browning it, so the chops should be wiped dry first.

“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

Beef, Mutton, or Veal BrothBeef, Mutton, or Veal Broth6 recipesRoast BeefRoast Beef211 recipesBeef LoafBeef Loaf175 recipesCorned BeefCorned Beef87 recipes