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Pork Cutlets, Marinaded

Marinated pork cutlets cooked in their own liquid and served with tomato sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Parsley and pepper match in chemistry and in kitchens. They rank in the top 2% of all ingredient pairs, and cooks put them together in 34,122 recipes. Both carry 4'-methylacetophenone, which smells bitter almond. The science ↓

Pork Cutlets, Marinaded

Ingredients

Directions

Marinate

  1. In a shallow dish, combine minced onion, bay leaf, chopped parsley, salt, and pepper.

  2. Place the cutlets on this mixture and cover with oil.

  3. Let them marinate for 2 hours, then turn them and marinate for an additional 2 hours.

Cook and serve

  1. Fry the cutlets in the marinade until thoroughly cooked, about 15 to 18 minutes.

  2. Drain the cutlets and arrange them on a hot dish.

  3. Pour a little tomato sauce into the center and serve.

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. Parsley + peppertop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  2. Pepper + tomatotop 7% of all pairs
    Smell alikemoderate
    Cooked together17,923 recipes

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

  3. Onion + tomatotop 8% of all pairs
    Smell alikemoderate
    Cooked together20,633 recipes

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

  4. Parsley + tomatotop 8% of all pairs
    Smell alikemoderate
    Cooked together5,398 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  5. Onion + parsleytop 9% of all pairs
    Smell alikemoderate
    Cooked together25,843 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

Onion
Adds aromatic flavour to the marinade and, as it softens, a little sweetness.
Oil
Carries the seasonings over the cutlets and helps them brown while frying.
Parsley
Adds fresh, green aroma to the marinade.

The step that matters

Frying the cutlets until thoroughly cooked. Pork must reach a fully cooked internal temperature to be safe to eat. Frying in the marinade can brown the outside before the centre is done, so the cutlets should be checked for doneness rather than judged by colour alone.

Swap the onion

How well each one fits the dish's main ingredients (parsley, pepper, tomato, sauce):

  1. Capsicumfits better
  2. Carrotfits better
  3. Eggplantfits better
  4. Onionthe original

Fit is the average pairing score against parsley, pepper, tomato, sauce. Candidates are from the same food group and used in at least 100 recipes.

“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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