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Pork Cutlets Breaded

Breaded pork cutlets seasoned with sage, pepper, and sea salt, fried until golden.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Sage and pepper 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 Breaded

Ingredients

Directions

Prepare

  1. Cut the cutlets from the loin of pork and scrape the top part of the bone. Trim most of the fat from the cutlets.

Bread the cutlets

  1. In a bowl, beat the egg thoroughly and mix in the minced sage, pepper, and coarse sea salt.

  2. Dip the cutlets in the egg mixture, then roll them in cracker dust.

Fry and serve

  1. Heat oil in a pan and fry the cutlets slowly until they are thoroughly cooked and golden brown, turning only once.

  2. Serve with mashed potatoes and tomato 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. Sage + peppertop 3% of all pairs
    Smell alikestrong
    Cooked together5,388 recipes

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

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

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

  3. Pork + peppertop 16% of all pairs
    Smell alikemoderate
    Cooked together22,121 recipes

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

  4. Pork + eggtop 30% of all pairs
    Smell alikemoderate
    Cooked together10,387 recipes

    Shared aroma: (e,e)-2,4-decadienal (fatty, deep fried).

  5. Egg + sagetop 32% of all pairs
    Smell alikelow
    Cooked together2,100 recipes

    Shared aroma: 1-octen-3-ol (mushroom, earthy).

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

What each ingredient does

Loin of pork
Forms the cutlets, providing the meat that is cooked through and served.
Egg
Binds the cracker dust coating to the cutlets so it adheres during frying.
Cracker dust
Forms the crisp, golden breaded coating that browns in the hot oil.

The step that matters

Frying the cutlets slowly. Slow frying lets heat reach the centre of the cutlets so they cook through while the coating browns gently instead of burning. Turning only once keeps the breading from tearing off the surface.

Swap the sage

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

  1. Parsleyfits about as well
  2. Sagethe original
  3. Marjoramfits about as well
  4. Thymefits about as well

Fit is the average pairing score against pork, egg, pepper. 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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