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Pork Cutlets

Pork cutlets coated in breadcrumbs and fried, served with fried apples and thick brown sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 11 ingredients
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Why it works: Pepper and parsley match in chemistry and in kitchens. They rank in the top 2% of all ingredient pairs, and cooks put them together in 34,122 recipes. Both carry 4'-methylacetophenone, which smells bitter almond. The science ↓

Pork Cutlets

Ingredients

Directions

Prepare the cutlets

  1. Cut the pork neck into cutlets and trim them neatly.

  2. Brush the cutlets with warm dripping and cook in a hot frying pan for 12 minutes.

  3. Remove from the pan and press between two dishes until cool.

Coat and fry

  1. Dust the cutlets with flour, dip in beaten egg, and coat with seasoned breadcrumbs mixed with parsley and onion.

  2. Let the cutlets sit for 10-15 minutes to harden the crumbs.

  3. Fry the cutlets until nicely browned.

Fry the apples and serve

  1. Prepare the apples by peeling, quartering, and parboiling them, then drain thoroughly.

  2. Fry the apples in boiling dripping until brown.

  3. Serve the cutlets with fried apples in the center and surround with thick brown 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. Pepper + parsleytop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

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

  2. Parsley + oniontop 9% of all pairs
    Smell alikemoderate
    Cooked together25,843 recipes

    Shared aroma: 2,4-decadienal (seaweed).

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

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

  4. Pepper + oniontop 11% of all pairs
    Smell alikemoderate
    Cooked together68,474 recipes

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

  5. Flour + parsleytop 12% of all pairs
    Smell alikemoderate
    Cooked together16,675 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

What each ingredient does

Pork neck
Provides the meat for the cutlets, which stays moist when cooked through in the pan.
Flour
Dry coating that helps the beaten egg adhere to the cutlets.
Beaten egg
Binds the breadcrumb coating to the cutlets so it stays in place when fried.
Fine dry breadcrumbs
Form the crisp, browned outer crust when fried in dripping.
Apples
Soften when parboiled, then brown in dripping to add sweetness and a caramelised flavour.
Dripping
Fat for brushing and frying that conducts heat and gives browning and rich flavour.

The step that matters

Let the coated cutlets rest before frying. Resting the breaded cutlets for 10-15 minutes lets the coating dry and set, so it sticks and browns evenly instead of falling off or steaming in the pan.

Swap the apple

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

  1. Lemonfits better
  2. Avocadofits better
  3. Limefits better
  4. Applethe original

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