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Chicken Cutlets a LA Jardiniere

Chicken cutlets à la jardinière are chicken pieces coated in cracker meal and eggs, then fried.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Chicken and egg are a kitchen classic. They rank in the top 30% of all ingredient pairs, and cooks put them together in 8,991 recipes. Both carry (e,e)-2,4-decadienal, which smells fatty, deep fried. The science ↓

Chicken Cutlets a LA Jardiniere

Oven, in the book's wordsA moderate oven

Ingredients

Directions

Prepare

  1. Cut off the legs at the second joint and trim the wings at the first joint, keeping as much breast meat as possible.

  2. Boil the chicken pieces in salted water for 10 minutes.

  3. Remove the chicken.

  4. Place the chicken in a pan with a weight on top until cool.

  5. Once cooled, scrape off the skin.

Coat and fry

  1. Dip the chicken pieces in cracker meal.

  2. Dip the chicken pieces in beaten eggs.

  3. Coat the chicken pieces again in cracker meal.

  4. Fry in hot lard 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. Chicken + eggtop 30% of all pairs
    Smell alikemoderate
    Cooked together8,991 recipes

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

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

What each ingredient does

Eggs
Beaten eggs bind the cracker meal coating so it adheres to the chicken.
Cracker meal
Forms a crisp, browned coating that protects the chicken during frying.
Hot lard
Conducts heat to brown and crisp the coating while cooking the chicken through.

The step that matters

Frying in hot lard until golden brown. If the lard is not hot enough, the coating absorbs fat and turns greasy before it crisps, while oil that is too hot browns the outside before the chicken cooks through. Holding a steady frying temperature gives a crisp, evenly coloured crust.

“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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