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Chicken Fillets Larded and Breaded

Chicken fillets larded with pork, breaded, and fried, served with tartare sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Chicken and pork match in chemistry and in kitchens. They rank in the top 2% of all ingredient pairs, and cooks put them together in 5,417 recipes. Both carry 2-furfurylthiol, which smells coffee, roasted. The science ↓

Chicken Fillets Larded and Breaded

Ingredients

Directions

Prepare

  1. Lard the chicken fillets with strips of pork.

  2. Season with salt and pepper to taste.

Bread and fry

  1. Dip the fillets in the beaten egg.

  2. Roll the fillets in cracker or bread crumbs.

  3. Fry in boiling fat until golden brown.

Serve

  1. Serve with tartare 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. Chicken + porktop 2% of all pairs
    Smell alikestrong
    Cooked together5,417 recipes

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

  2. Pork + breadtop 13% of all pairs
    Smell alikemoderate
    Cooked together4,371 recipes

    Shared aroma: 2-acetyl-1-pyrroline (popcorn, roasted).

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

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

  4. Chicken + breadtop 14% of all pairs
    Smell alikemoderate
    Cooked together2,258 recipes

    Shared aroma: ethyl caproate (fruity).

  5. Pork + peppertop 16% of all pairs
    Smell alikemoderate
    Cooked together22,121 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

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

What each ingredient does

Chicken fillets
Provide the lean meat that is cooked and served as the main component.
Strips of pork
Add fat inside the lean chicken, keeping it moist and adding flavour as it cooks.
Beaten egg
Acts as a binder so the crumb coating adheres to the fillets.
Cracker or bread crumbs
Form a crisp, golden browned crust when fried in hot fat.

The step that matters

Fry in boiling fat until golden brown. The fat must be hot enough to crisp the crumb coating quickly. If it is too cool, the coating absorbs fat and turns greasy, and the chicken may cook unevenly before the crust sets.

“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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