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Breaded Veal

Breaded veal is veal pieces coated in egg and cracker crumbs, then fried in butter and lard.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Egg and butter are a kitchen classic. They rank in the top 17% of all ingredient pairs, and cooks put them together in 118,967 recipes. Both carry decanal, which smells soap, orange peel. The science ↓

Breaded Veal

Ingredients

Directions

Prepare

  1. Season the veal pieces with salt and pepper.

  2. Dip each piece in the beaten egg.

  3. Coat the egg‑dipped veal in cracker crumbs.

  4. Repeat the egg and crumb coating for extra crispiness.

Fry

  1. Fry the coated veal in a mixture of butter and lard until golden 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. Egg + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

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

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

  3. Pepper + buttertop 21% of all pairs
    Smell alikemoderate
    Cooked together85,593 recipes

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

  4. Veal + buttertop 23% of all pairs
    Smell alikemoderate
    Cooked together9,381 recipes

    Shared aroma: 3-hexenal (apple, fruity).

  5. Veal + eggtop 28% of all pairs
    Smell alikelow
    Cooked together6,845 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

Eggs
The beaten egg binds the cracker crumbs to the veal so the coating stays on.
Cracker crumbs
Form a crisp, browning coating that gives the fried veal its crunchy texture.
Butter
Adds richness and flavor and helps the coating brown during frying.
Lard
Fat that conducts heat well and helps the coating fry to an even golden brown.

The step that matters

Fry until golden brown. The frying fat must be hot enough to brown the crumb coating quickly. If it is too cool, the coating absorbs excess oil and turns greasy instead of crisp.

“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.

More breaded veal recipes

Cutlets 34Cutlet 3 See all 2 →

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