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Fowl Cutlet

A fowl cutlet coated with salt, pepper, onions, egg yolks, and biscuit crumbs, then fried in ghee.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Onion and biscuit work together. They rank in the top 8% of all ingredient pairs, and cooks put them together in 428 recipes. Both carry coumarin, which smells sweet, hay. The science ↓

Fowl Cutlet

Ingredients

Directions

Prepare

  1. Prepare the fowl and cut it into 5 or 6 slices.

  2. Remove the bones as much as possible.

  3. Tenderize both sides of the slices with a stone.

Coat and fry

  1. Mix salt, powdered pepper, pasted onions, and yolks of eggs.

  2. Roll the slices in the mixture, then coat with powdered biscuits.

  3. Fry in plenty of ghee 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. Onion + biscuittop 8% of all pairs
    Smell alikemoderate
    Cooked together428 recipes

    Shared aroma: coumarin (sweet, hay).

  2. Pepper + oniontop 11% of all pairs
    Smell alikemoderate
    Cooked together68,474 recipes

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

  3. Pepper + biscuittop 12% of all pairs
    Smell alikemoderate
    Cooked together841 recipes

    Shared aroma: nonanal (fat, citrus).

  4. Egg + biscuittop 27% of all pairs
    Smell alikemoderate
    Cooked together1,643 recipes

    Shared aroma: nonanal (fat, citrus).

  5. Onion + gheetop 28% of all pairs
    Smell alikelow
    Cooked together1,310 recipes

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

What each ingredient does

Fowl
Forms the main body of the cutlet, cooked through while the coating crisps.
Yolks of eggs
Bind the seasonings and help the powdered biscuits stick to the slices.
Powdered biscuits
Form a crisp, browned coating when fried.
Pasted onions
Add moisture and savory flavor to the coating mixture.

The step that matters

Fry in plenty of ghee until golden brown. Enough hot fat lets the biscuit coating crisp and brown quickly while the meat cooks through, rather than soaking up oil and turning greasy or pale.

Swap the onion

How well each one fits the dish's main ingredients (pepper, egg, biscuit, ghee):

  1. Spinachfits better
  2. Capsicumfits better
  3. Mustardfits better
  4. Onionthe original

Fit is the average pairing score against pepper, egg, biscuit, ghee. 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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