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Veal Steak

A veal steak coated in beaten egg and cracker crumbs, fried until crisp.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Butter and egg 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 ↓

Veal Steak

Ingredients

Directions

  1. Fry the veal steak in butter and lard until well done.

  2. Beat the egg and dip the steak in it.

  3. Roll the steak in cracker crumbs.

  4. Fry again in a little butter until brown and crisp on both sides.

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. Butter + eggtop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

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

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

  3. 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

Round veal steak
Provides the main body of the dish, cooked through by the first frying.
Egg
Acts as a binder so the cracker crumbs adhere to the steak.
Fine rolled cracker crumbs
Form a crisp, browned outer coating during the second frying.
Butter
Adds fat for frying, promoting browning and a rich flavor on the surface.
Lard
Adds fat for the first frying, helping the steak cook through evenly.

The step that matters

Fry again in a little butter until brown and crisp on both sides.. The crumb coating must brown in enough hot fat to become crisp without burning. Too little heat leaves it soggy, while too much browns the outside before the crumbs set.

“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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