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Cheese Cutlets

Cheese cutlets are fried, cheese-filled patties made with a batter of butter, corn starch, flour, milk, eggs, and cheese.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 13 ingredients
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Why it works: Cream cheese and cheese match in chemistry and in kitchens. They rank in the top 4% of all ingredient pairs, and cooks put them together in 473 recipes. Both carry ethyl 2-methylbutyrate, which smells fruity, apple. The science ↓

Cheese Cutlets

Ingredients

Directions

Make the base

  1. Melt the butter in a pan.

  2. Add the corn starch and flour, cooking for a few minutes.

  3. Gradually stir in the milk and bring to a boil, stirring constantly.

  4. Beat the mixture for ten minutes, lifting the pan often.

  5. Return to heat and cook until fully done.

Add the cheese and shape

  1. Stir in the beaten egg yolks, cream cheese, salt, Worcestershire sauce, Tabasco, and American cheese without letting it melt.

  2. Pour the mixture into a deep pie tin and shape into 6-8 pie-shaped pieces.

  3. Once cold and firm, dip each piece in beaten egg and roll in oatmeal.

Fry

  1. Fry in deep hot fat until golden brown.

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. Cream cheese + cheesetop 4% of all pairs
    Smell alikestrong
    Cooked together473 recipes

    Shared aroma: ethyl 2-methylbutyrate (fruity, apple).

  2. Butter + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  3. Butter + cream cheesetop 8% of all pairs
    Smell alikemoderate
    Cooked together2,747 recipes

    Shared aroma: ethyl octanoate (fruity, wine).

  4. Butter + cheesetop 8% of all pairs
    Smell alikemoderate
    Cooked together7,962 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

  5. Milk + cheesetop 10% of all pairs
    Smell alikemoderate
    Cooked together4,426 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

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

What each ingredient does

Butter
Adds richness and flavour to the starch-thickened base.
Corn starch
Thickens the milk into a firm, sliceable base once cooked and cooled.
Flour
Helps thicken the base and gives it body alongside the corn starch.
Egg yolks
Enrich the base and help it set firm when cooked and chilled.
American cheese
Adds melting-style cheese flavour and body to the filling.
Canadian cream cheese
Adds creaminess and tang to the filling.

The step that matters

Beat the mixture for ten minutes and cook until fully done. Constant stirring and beating keeps the starch smooth and prevents lumps or scorching, while full cooking gelatinises the starch so the base sets firm enough to cut and coat.

“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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