Why it works: Liver and egg are a kitchen classic. They rank in the top 28% of all ingredient pairs, and cooks put them together in 1,177 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓
Liver Fried As Cutlets
Ingredients
Directions
Prepare the liver
Cut the liver into thin slices.
Scald the liver and wipe it dry with a towel.
Coat and fry
Beat the egg in a bowl.
Dip the liver slices in the egg, then coat them with powdered crackers.
Fry the coated liver in hot oil until browned.
Serve with tomatoes if desired.
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.
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Liver + eggtop 28% of all pairsSmell alikelowCooked together1,177 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
- Liver
- Forms the main body of the cutlet, giving a meaty texture once cooked through.
- Egg
- Binds the powdered crackers to the liver slices so the coating holds during frying.
- Powdered crackers
- Forms a crisp, browned crust that protects the liver during frying.
The step that matters
Fry the coated liver in hot oil until browned. The oil must be hot enough to brown the coating quickly. If it is too cool, the crumbs absorb oil and turn greasy while the liver overcooks inside.
“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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