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Pork Cutlets

Pork cutlets fried and stewed in a vinegar, onion, tomato sauce and gravy mixture, served with optional egg yolk and breadcrumb coating.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Onion and tomato are a kitchen classic. They rank in the top 8% of all ingredient pairs, and cooks put them together in 20,633 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

Pork Cutlets

Ingredients

Directions

Prepare

  1. Cut the pork loin into cutlets, removing bone and trimming neatly.

  2. Fry the cutlets until light brown.

Make the sauce and stew

  1. In a small saucepan, combine vinegar, chopped onion, tomato sauce, and enough brown gravy to taste.

  2. Stew the cutlets in the sauce for five minutes.

  3. Serve the cutlets nicely arranged on a plate.

Broiled variation

  1. For broiled cutlets, dip them in egg yolk and coat with bread crumbs, then broil over a clear fire and serve with 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. Onion + tomatotop 8% of all pairs
    Smell alikemoderate
    Cooked together20,633 recipes

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

  2. Tomato + breadtop 10% of all pairs
    Smell alikemoderate
    Cooked together1,013 recipes

    Shared aroma: 2-nonenal (fatty, green).

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

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

  4. Pork + tomatotop 10% of all pairs
    Smell alikemoderate
    Cooked together4,843 recipes

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

  5. Pork + breadtop 13% of all pairs
    Smell alikemoderate
    Cooked together4,371 recipes

    Shared aroma: 2-acetyl-1-pyrroline (popcorn, roasted).

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

What each ingredient does

Pork loin
Forms the main body of the dish and becomes tender when stewed in the sauce.
Egg yolk
Binds the bread crumbs to the cutlets so the coating holds during broiling.
Bread crumbs
Form a crisp, browned coating on the outside of the broiled cutlets.
Vinegar
Adds acidity that sharpens the flavour of the sauce.
Onion
Adds savoury aroma and sweetness to the sauce as it cooks.

The step that matters

Stew the cutlets in the sauce for five minutes. Stewing for only the stated time keeps the cutlets moist and tender. Cooking them too long in an acidic sauce can toughen the meat and dry it out.

Swap the onion

How well each one fits the dish's main ingredients (pork, vinegar, tomato, sauce, egg, bread):

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

Fit is the average pairing score against pork, vinegar, tomato, sauce, egg, bread. 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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Breaded 11Broiled 7Grilled 5Minced 3with Gherkins 3with Gravy 3 See all 37 →

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