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Cutlet of Partridge, Fried

A fried cutlet made from partridge, coated in flour, egg, and breadcrumbs.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Flour and egg are a kitchen classic. They rank in the top 15% of all ingredient pairs, and cooks put them together in 106,462 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Cutlet of Partridge, Fried

Ingredients

Directions

Prepare

  1. Prepare the partridge by drying it.

  2. Dredge the partridge in flour.

  3. Dip it in beaten egg.

  4. Coat it with breadcrumbs.

Fry and serve

  1. Fry in boiling lard for eight minutes.

  2. Arrange on a dish.

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. Flour + eggtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Flour and egg barely smell alike, yet cooks put them together in 106,462 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

Partridge
Is the main protein that the coating and frying are built around.
Flour
Gives the first dry layer that helps the egg coating adhere to the meat.
Egg
Binds the flour to the breadcrumbs so the crumb coating stays attached during frying.
Breadcrumbs
Form the crisp outer crust that browns in the hot lard.
Lard
Conducts heat for frying and adds fat that browns and crisps the crumb coating.

The step that matters

Fry in boiling lard for eight minutes. The fat must be hot enough to crisp and brown the crumb coating quickly. If the lard is too cool, the coating absorbs more fat and turns greasy before the partridge cooks through.

“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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