Skip to main content
Main

Pork Cutlets, Savoury

Savory pork cutlets coated in breadcrumbs and fried, served with a lemon‑flavored sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 14 ingredients
Jump to recipe ↓

Why it works: Sage and thyme match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 1,485 recipes. Both carry beta-phellandrene, which smells minty, terpene. The science ↓

Pork Cutlets, Savoury

Ingredients

Directions

Make the braising liquid

  1. In a moderate-sized saucepan with a lid, melt the butter.

  2. Add parsley, sage, thyme, bay leaves, mace, and allspice; stir for 1 minute.

  3. Pour in the wine and add the pork cutlets; cover and steam for 15 minutes.

Coat and fry

  1. Remove the cutlets, drain, and dip them in the beaten egg, then coat with bread crumbs.

  2. Fry the cutlets quickly until golden brown.

Make the sauce

  1. For the sauce, strain the cooking liquid, skim off fat, and stir in lemon juice.

  2. Thicken the sauce with flour and mix in mustard before serving.

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. Sage + thymetop 1% of all pairs
    Smell alikestrong
    Cooked together1,485 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  2. Parsley + thymetop 1% of all pairs
    Smell alikestrong
    Cooked together9,057 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

  3. Thyme + allspicetop 1% of all pairs
    Smell alikestrong
    Cooked together1,077 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  4. Sage + allspicetop 1% of all pairs
    Smell alikestrong
    Cooked together331 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  5. Parsley + sagetop 1% of all pairs
    Smell alikestrong
    Cooked together1,445 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

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

What each ingredient does

Pork cutlets
The main protein, which the steaming step cooks gently in the wine and herb liquid.
Fresh butter
Adds richness and fat that carries the herb aroma into the cooking liquid.
Bread crumbs
Form a crisp golden coating that browns when the cutlets are fried.
Beaten egg
Acts as a binder so the bread crumbs stick to the cutlets.
Flour
Thickens the strained cooking liquid into a sauce.
Lemon juice
Adds acidity that brightens the sauce and balances the richness of the fat.

The step that matters

Frying the coated cutlets quickly. Breaded cutlets need enough heat to brown the crumb before the pork overcooks. Since the meat is already cooked through by steaming, a quick fry is enough, and a long fry dries the cutlets out.

Swap the mace

How well each one fits the dish's main ingredients (butter, parsley, sage, thyme, allspice, wine, pork):

  1. Marjoramfits better
  2. Winter savoryfits better
  3. Rosemaryfits better
  4. Macethe original

Fit is the average pairing score against butter, parsley, sage, thyme, allspice, wine, pork. 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.

You might also like

Brown BreadBrown Bread461 recipesLemon SauceLemon Sauce236 recipesPork CakePork Cake107 recipesRoast PorkRoast Pork82 recipes