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Pork Cutlets, with Sauce Robert

Pork cutlets marinated in vinegar, sherry, herbs, and spices, then coated and broiled, served with Sauce Robert.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 13 ingredients
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Why it works: Parsley and thyme match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 9,057 recipes. Both carry cuminaldehyde, which smells Spicy, cumin. The science ↓

Pork Cutlets, with Sauce Robert

Oven, in the book's wordsA moderate oven

Ingredients

Directions

Marinate

  1. Place the pork cutlets in a deep dish.

  2. In a saucepan, combine vinegar, sherry, parsley, thyme, bay leaves, shallots, mace, peppercorns, and allspice. Bring to a boil.

  3. Pour the mixture over the cutlets and let them marinate for 12 hours, turning them 2–3 times.

  4. When ready, drain and dry the cutlets.

Coat and cook

  1. Coat the cutlets in egg and then in bread crumbs.

  2. Broil the cutlets over a clear fire until thoroughly cooked.

Serve

  1. Serve on a hot dish and pour Sauce Robert over them.

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

    Shared aroma: cuminaldehyde (Spicy, cumin).

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

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

  3. Parsley + shallottop 1% of all pairs
    Smell alikestrong
    Cooked together3,737 recipes

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

  4. Thyme + shallottop 1% of all pairs
    Smell alikestrong
    Cooked together1,476 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

  5. Parsley + allspicetop 3% of all pairs
    Smell alikestrong
    Cooked together1,289 recipes

    Shared aroma: estragole (anise, licorice).

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

What each ingredient does

Pork cutlets
Main protein that is tenderised and flavoured by the marinade before cooking.
Vinegar
Acidity in the marinade that helps soften and flavour the meat's surface.
Egg
Binds the bread crumbs to the cutlets so the coating stays in place.
Bread crumbs
Forms a crisp, browned outer coating during broiling.
Sherry
Adds aroma and depth of flavour to the marinade.

The step that matters

Drain and dry the cutlets before coating. Surface moisture stops the egg and bread crumbs from adhering evenly, and wet crumbs steam rather than brown under the broiler.

Swap the mace

How well each one fits the dish's main ingredients (pork, vinegar, sherry, parsley, thyme, shallot, allspice):

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

Fit is the average pairing score against pork, vinegar, sherry, parsley, thyme, shallot, allspice. 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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