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Breaded Chops

Breaded chops are pieces of meat coated in beaten eggs and seasoned crumbs, then fried until golden.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Egg and bread are a kitchen classic. They rank in the top 13% of all ingredient pairs, and cooks put them together in 22,662 recipes. Both carry (e)-2-octenal, which smells fatty, green. The science ↓

Breaded Chops

Ingredients

Directions

Prepare the chops

  1. Clean and trim the chops.

  2. Slightly cook the chops.

Bread and fry

  1. Dip each chop into beaten eggs.

  2. Coat the chops with seasoned cracker dust or fine bread crumbs.

  3. Fry the chops in hot lard or dripping 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. Egg + breadtop 13% of all pairs
    Smell alikemoderate
    Cooked together22,662 recipes

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

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

What each ingredient does

Eggs
Beaten eggs act as a binder so the crumb coating sticks to the chop.
Seasoned cracker dust or fine bread crumbs
Forms a crisp, browned crust around the chop when fried.
Lard or dripping
Conducts heat to fry the coating, producing browning and a crisp texture.

The step that matters

Fry in hot lard or dripping. The fat must be hot enough to set the crumb coating quickly. If it is too cool, the coating absorbs more fat, turns greasy, and may fall away from the chop instead of browning and crisping.

“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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