Skip to main content
Main

Breaded Chops

Breaded chops are chops coated in melted butter, beaten egg, and breadcrumbs, then fried or baked.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
Jump to recipe ↓

Why it works: Butter and egg are a kitchen classic. They rank in the top 17% of all ingredient pairs, and cooks put them together in 118,967 recipes. Both carry decanal, which smells soap, orange peel. The science ↓

Breaded Chops

Oven, in the book's wordsA quick oven

Ingredients

Directions

The book says “a quick oven”. The 400°F (200°C) in the steps is the modern equivalent, not the book's own figure.

Coat the chops

  1. French the chops.

  2. Dip the chops in melted butter.

  3. Dip the chops in beaten egg.

  4. Coat the chops with breadcrumbs.

Cook

  1. Fry the chops or bake in a 400°F (200°C) oven on a rack.

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. Butter + eggtop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

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

What each ingredient does

Egg
Binds the breadcrumbs to the chops so the coating holds during cooking.
Breadcrumbs
Form a crisp, golden coating that protects the meat as it cooks.
Melted butter
Adds fat and flavor and helps the coating brown evenly.

The step that matters

Coat the chops with breadcrumbs. The beaten egg gives the crumbs a tacky surface to grip. Pressing the crumbs on firmly keeps the coating from falling off in the pan or oven.

“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

Tomato SoupTomato Soup526 recipesBrown BreadBrown Bread461 recipesMutton BrothMutton Broth292 recipesYorkshire PuddingYorkshire Pudding264 recipes