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Chicken Cutlets a LA Baroda

Chicken cutlets made from boiled chicken, seasoned with herbs and spices, breaded and fried, served with tomato sauce and mango chutney.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 18 ingredients
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Why it works: Parsley and lemon match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 14,037 recipes. Both carry beta-phellandrene, which smells minty, terpene. The science ↓

Chicken Cutlets a LA Baroda

Ingredients

Directions

Prepare the chicken

  1. Truss the chicken and boil it in stock or water for 30 minutes.

  2. Remove the skin and cut the chicken into pieces, discarding bones and gristle.

  3. Chop the meat finely and place it in a stew pan.

Make the mixture

  1. Mix in bread crumbs, onion, parsley, lemon rind, and green chili.

  2. Season with salt, Nepal pepper, and nutmeg.

  3. Add the beaten egg, tarragon, chervil, and white sauce; stir over heat until hot.

  4. Spread the mixture on a dish to cool, then form into cutlet shapes.

Fry and serve

  1. Bread crumb the cutlets and fry in boiling butter until light brown.

  2. Drain on a cloth and place a small chicken bone in the smaller end of each cutlet.

  3. Arrange in a circular form, garnish with fried parsley, and serve with tomato sauce flavored with mango chutney.

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. Parsley + lemontop 1% of all pairs
    Smell alikestrong
    Cooked together14,037 recipes

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

  2. Parsley + peppertop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  3. Lemon + peppertop 3% of all pairs
    Smell alikestrong
    Cooked together27,047 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  4. Parsley + nutmegtop 3% of all pairs
    Smell alikestrong
    Cooked together5,062 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  5. Lemon + nutmegtop 5% of all pairs
    Smell alikestrong
    Cooked together11,318 recipes

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

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

What each ingredient does

Chicken
Provides the main body of the cutlet, bound together once finely chopped.
Egg
Binds the chopped mixture so the cutlets hold their shape when fried.
Bread crumbs
Absorb moisture and give the mixture body, and form a crisp golden coating.
White sauce
Adds moisture and richness so the minced chicken stays tender.
Butter
Fries the coated cutlets, adding browning and rich flavor.

The step that matters

Cooling the mixture before shaping. The mixture must cool and firm enough to hold its shape. Shaping it while hot makes it soft and sticky, so the cutlets may break or lose their form when breaded and fried.

Swap the onion

How well each one fits the dish's main ingredients (chicken, bread, parsley, lemon, pepper, nutmeg, egg):

  1. Spinachfits better
  2. Capsicumfits better
  3. Shallotfits better
  4. Onionthe original

Fit is the average pairing score against chicken, bread, parsley, lemon, pepper, nutmeg, egg. 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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