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Veal Chops

Veal chops are flattened, seasoned, coated, fried or broiled, and served with a gravy.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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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 cook over heat for 5 minutes.

  3. Remove the chops and pat them dry.

  4. Mix salt and pepper, then rub the mixture onto each chop.

Coat and cook

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

  2. Fry the chops in hot lard or beef drippings until golden brown, or broil them over a clear fire until well done.

Make the gravy and serve

  1. For gravy, add a tablespoon of fat to the pan, heat until boiling, then stir in a thin batter made from flour and cold water.

  2. Season the gravy with salt and pepper, and pour it over the chops 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. Milk + wheattop 6% of all pairs
    Smell alikemoderate
    Cooked together2,418 recipes

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

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

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

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

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

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

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

  5. Wheat + flourtop 12% of all pairs
    Smell alikemoderate
    Cooked together4,373 recipes

    Shared aroma: isobutyraldehyde (malty, 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 protein; flattening and dry-patting prepare the surface for even cooking and coating.
Beaten egg
Acts as a sticky binder so the cracker coating adheres to the chop.
Rolled crackers
Form a crisp, browned crust when fried or broiled.
Wheat flour
Thickens the pan liquid into a smooth gravy.
Lard or beef drippings
Conduct heat for frying and add richness and browning to the crust.

The step that matters

Patting the chops dry after boiling. Surface moisture turns to steam and keeps the coating from crisping, so the chops must be dried thoroughly before the egg and crackers are applied.

“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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