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Pheasant Cutlets

Pheasant cutlets are breaded and broiled pheasant pieces served with brown gravy.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Egg and bread are a kitchen classic. They rank in the top 13% of all ingredient pairs, and cooks put them together in 22,662 recipes. Both carry (e)-2-octenal, which smells fatty, green. The science ↓

Pheasant Cutlets

Ingredients

Directions

Prepare the pheasants

  1. Procure 2 or 3 young pheasants that have been hung for a few days.

  2. Pluck, draw, and wipe them inside; cut them into joints.

  3. Remove the bones from the best pieces.

  4. Place the trimmings in a saucepan with a little stock, herbs, vegetables, and seasoning to make the gravy.

  5. Flatten and trim the cutlets into a good shape.

Cook and serve

  1. Coat the cutlets with egg and bread crumbs.

  2. Broil the cutlets over a clear fire for about 10 minutes.

  3. Pile the cutlets high on a dish.

  4. Pour the strained, flavored, and thickened gravy underneath.

  5. Stick one of the small bones on the point of each cutlet.

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 + breadtop 13% of all pairs
    Smell alikemoderate
    Cooked together22,662 recipes

    Shared aroma: (e)-2-octenal (fatty, green).

  2. Bread + peppertop 16% of all pairs
    Smell alikemoderate
    Cooked together20,964 recipes

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

  3. Pheasant + breadtop 17% of all pairs
    Smell alikemoderate
    Cooked together239 recipes

    Shared aroma: decanal (soap, orange peel).

  4. Pheasant + peppertop 20% of all pairs
    Smell alikemoderate
    Cooked together462 recipes

    Shared aroma: sabinene (woody, terpenic).

  5. Pheasant + eggtop 29% of all pairs
    Smell alikemoderate
    Cooked together218 recipes

    Shared aroma: decanal (soap, orange peel).

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

What each ingredient does

Pheasants
Provide the lean meat that is boned, flattened and shaped into cutlets.
Egg
Binds the bread crumbs to the cutlet surface so the coating stays on during cooking.
Bread crumbs
Form a crisp, golden coating that browns during broiling.
Brown gravy
Adds moisture and savoury flavour under the cutlets.

The step that matters

Broil the cutlets over a clear fire. Lean pheasant meat dries out quickly under strong heat, so the cutlets need a clean, steady fire and close timing to stay juicy while the coating browns.

“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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