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Pork Cutlets Breaded

Breaded pork cutlets made by coating with egg and cracker crumbs and frying until brown.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Pork and pepper are a kitchen classic. They rank in the top 16% of all ingredient pairs, and cooks put them together in 22,121 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

Pork Cutlets Breaded

Ingredients

Directions

Prepare

  1. Cut the cutlets from the loin of pork.

  2. In a bowl, mix the beaten egg, minced pepper, and salt.

Bread and fry

  1. Dip the cutlets in the egg mixture.

  2. Roll the cutlets in cracker crumbs.

  3. Fry the cutlets slowly until well done and 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. Pork + peppertop 16% of all pairs
    Smell alikemoderate
    Cooked together22,121 recipes

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

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

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

  3. Egg + peppertop 33% of all pairs
    Smell alikelow
    Cooked together50,580 recipes

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

Egg and pepper barely smell alike, yet cooks put them together in 50,580 recipes: they work on texture and structure more than aroma.

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, cut into cutlets that cook through.
Egg
Binds the cracker crumbs to the pork so the coating holds during frying.
Cracker crumbs
Form a crisp, browned outer coating when fried.

The step that matters

Fry the cutlets slowly until well done and brown. Gentle heat lets the thick pork cook through to the centre while the crumb coating browns gradually. Too high a heat browns and burns the crumbs before the meat is cooked.

“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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