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Cutlets of Pork, Sauce Robert

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Pork and egg are a kitchen classic. They rank in the top 30% of all ingredient pairs, and cooks put them together in 10,387 recipes. Both carry (e,e)-2,4-decadienal, which smells fatty, deep fried. The science ↓

Cutlets of Pork, Sauce Robert

Ingredients

Directions

  1. Remove the chine-bones from the best ends of the ribs of the pork necks.

  2. Trim the ribs to keep the cutlets uniform in size, ensuring each cutlet has a bone.

  3. In a bowl, crack the eggs and add the yolk, then sprinkle with a little coarse sea salt and beat together.

  4. Using an egg brush, coat each side of the cutlets with the egg mixture, placing two or three cutlets on a plate at a time.

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. Pork + eggtop 30% of all pairs
    Smell alikemoderate
    Cooked together10,387 recipes

    Shared aroma: (e,e)-2,4-decadienal (fatty, deep fried).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

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