Skip to main content
Main

Pork Cutlets

Pork cutlets breaded and fried, served with a gravy and apple sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
Jump to recipe ↓

Why it works: Pepper and sage match in chemistry and in kitchens. They rank in the top 3% of all ingredient pairs, and cooks put them together in 5,388 recipes. Both carry beta-phellandrene, which smells minty, terpene. The science ↓

Pork Cutlets

Ingredients

Directions

Prepare the pork

  1. Cut the pork loin into cutlets.

  2. Remove the skin from the cutlets and trim the cutlets.

  3. Beat the cutlets.

  4. Sprinkle the cutlets with salt and pepper.

Bread the cutlets

  1. Beat one egg in a pan.

  2. Mix bread crumbs, minced onion, and sage on a flat dish.

  3. Dip each cutlet in the egg, then in the bread crumb mixture.

Fry and make the gravy

  1. Heat lard or drippings in a frying pan until boiling.

  2. Fry the cutlets for 20 to 30 minutes, turning often.

  3. After frying, skim the gravy.

  4. Add a little flour to the gravy and boil the gravy briefly.

  5. Pour the gravy around the cutlets on the serving dish.

  6. Serve with apple sauce.

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. Pepper + sagetop 3% of all pairs
    Smell alikestrong
    Cooked together5,388 recipes

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

  2. Sage + appletop 10% of all pairs
    Smell alikemoderate
    Cooked together755 recipes

    Shared aroma: 2-hexenal (green, leafy).

  3. Pork + oniontop 10% of all pairs
    Smell alikemoderate
    Cooked together18,214 recipes

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

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

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

  5. Pork + sagetop 12% of all pairs
    Smell alikemoderate
    Cooked together2,527 recipes

    Shared aroma: 2-hexenal (green, leafy).

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

What each ingredient does

Pork loin cutlets
Forms the main body of the dish, cooking to tender meat inside a crisp coating.
Egg
Acts as a binder that helps the bread crumbs stick to the cutlets.
Bread crumbs
Form a golden, crisp coating when fried in fat.
Flour
Thickens the drippings into a smooth gravy.
Lard or drippings
Conducts heat for frying and adds rich flavor and browning.

The step that matters

Frying the cutlets for 20 to 30 minutes, turning often. Turning often promotes even browning and keeps the breading from burning on one side, while the fat must be hot enough to crisp the coating rather than soak into it.

Swap the apple

How well each one fits the dish's main ingredients (pork, pepper, egg, bread, onion, sage, flour):

  1. Lemonfits better
  2. Avocadofits better
  3. Limefits better
  4. Applethe original

Fit is the average pairing score against pork, pepper, egg, bread, onion, sage, flour. 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.

More pork cutlets recipes

Breaded 11Broiled 7Grilled 5Minced 3with Gherkins 3with Gravy 3 See all 37 →

You might also like

Brown BreadBrown Bread461 recipesPork CakePork Cake107 recipesRoast PorkRoast Pork82 recipesWhite BreadWhite Bread80 recipes