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Cold Meat Cutlets

Cold meat cutlets are finely minced meat formed into cutlets, coated in egg and breadcrumbs, then fried and served with sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 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 ↓

Cold Meat Cutlets

Ingredients

Directions

Prepare the cutlets

  1. Mince the cold meat very finely.

  2. Add the panada and seasoning to the minced meat.

  3. Roll the mixture into cutlets.

  4. Dip each cutlet in beaten egg and then in bread crumbs.

Cook and serve

  1. Fry in hot fat for two minutes.

  2. Arrange the cutlets around a dish with vegetables in the center.

  3. Serve with brown sauce or another suitable sauce.

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. Meat + breadtop 14% of all pairs
    Smell alikemoderate
    Cooked together2,924 recipes

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

  3. Pepper + breadtop 16% of all pairs
    Smell alikemoderate
    Cooked together20,964 recipes

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

  4. Meat + peppertop 19% of all pairs
    Smell alikelow
    Cooked together8,777 recipes

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

  5. Meat + eggtop 22% of all pairs
    Smell alikemoderate
    Cooked together6,432 recipes

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

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

What each ingredient does

Cold meat
Forms the main body of the cutlet, giving it its flavour and bulk.
Panada
Binds the minced meat and keeps the cutlets moist and tender when fried.
Egg
Binds the coating so the bread crumbs adhere and brown evenly in the fat.
Bread crumbs
Form a crisp, browned outer crust when fried in hot fat.

The step that matters

Frying in hot fat. The fat must be hot enough to brown the crumb coating quickly. If it is too cool, the crumbs absorb grease and the cutlets turn soggy, while the binder inside may not set properly.

“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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