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Beef Cutlet Saute

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Butter and parsley are a kitchen classic. They rank in the top 15% of all ingredient pairs, and cooks put them together in 28,563 recipes. Both carry trans-2-hexenal, which smells green, leafy. The science ↓

Beef Cutlet Saute

Ingredients

Directions

  1. Prepare the cutlets as for boiling.

  2. Heat a small frying pan and add a small piece of melted butter.

  3. Place the cutlet in the pan and cook gently for 30 seconds.

  4. Turn the cutlet and cook for another 30 seconds.

  5. Continue turning until the cutlet is fully cooked.

  6. If desired, sprinkle chopped parsley on the cutlet when last turned.

  7. Transfer the cutlet to a hot plate and pour any gravy from the pan over it.

  8. Serve immediately.

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 + parsleytop 15% of all pairs
    Smell alikemoderate
    Cooked together28,563 recipes

    Shared aroma: trans-2-hexenal (green, leafy).

  2. Beef + parsleytop 16% of all pairs
    Smell alikemoderate
    Cooked together5,866 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  3. Beef + buttertop 16% of all pairs
    Smell alikemoderate
    Cooked together10,847 recipes

    Shared aroma: 2-furfurylthiol (coffee, roasted).

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

Swap the parsley

The recipe marks parsley as optional. How well each one fits the dish's main ingredients (beef, butter):

  1. Pepperfits better
  2. Parsleythe original
  3. Tarragonfits about as well
  4. Thymefits about as well

Fit is the average pairing score against beef, butter. Candidates are from the same food group and used in at least 100 recipes.

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