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Rabbit Cutlets

Rabbit cutlets are rabbit meat flattened, coated with liver farce, egg, breadcrumbs, and fried, served with brown sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Sauce and butter are a kitchen classic. They rank in the top 15% of all ingredient pairs, and cooks put them together in 15,338 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

Rabbit Cutlets

Ingredients

Directions

Prepare the rabbit

  1. Cut off the legs and necks of the rabbits and set them aside for another dish.

  2. Remove the flesh from the back of each rabbit, keeping it whole, then cut into even pieces.

  3. Flatten the pieces with a rolling pin.

  4. Trim the flattened pieces neatly.

  5. Fry the flattened pieces gently in hot butter or fat for 10 to 15 minutes.

  6. Press the pieces between two dishes until cold.

Coat and fry

  1. Cover one side of the pressed pieces thickly with liver farce.

  2. Coat the farce side with egg.

  3. Coat the egged side with breadcrumbs.

  4. Fry the coated pieces in a deep pan of fat until nicely browned.

  5. Drain the fried pieces well.

Serve

  1. Serve the cutlets garnished with fried parsley and the brown sauce in a sauceboat.

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. Sauce + buttertop 15% of all pairs
    Smell alikelow
    Cooked together15,338 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  2. Rabbit + livertop 15% of all pairs
    Smell alikelow
    Cooked together233 recipes

    Shared aroma: geraniol (rose, geranium).

  3. Butter + parsleytop 15% of all pairs
    Smell alikemoderate
    Cooked together28,563 recipes

    Shared aroma: trans-2-hexenal (green, leafy).

  4. Rabbit + buttertop 15% of all pairs
    Smell alikemoderate
    Cooked together1,448 recipes

    Shared aroma: decanal (soap, orange peel).

  5. Rabbit + saucetop 16% of all pairs
    Smell alikemoderate
    Cooked together330 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

Sauce and butter barely smell alike, yet cooks put them together in 15,338 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

Rabbits
Provide the lean meat that is flattened and shaped into the cutlets.
Liver farce
Adds a moist, rich filling layer that flavours the cutlet.
Egg
Binds the breadcrumbs to the farce so the coating holds during frying.
Breadcrumbs
Form a crisp, golden outer crust when fried.

The step that matters

Press the pieces until cold. Pressing the fried rabbit pieces until fully cold firms the meat and keeps the cutlets flat, so the farce and coating stay in place when they are coated and fried again.

Swap the parsley

How well each one fits the dish's main ingredients (rabbit, liver, sauce, egg, butter):

  1. Capersfits better
  2. Parsleythe original
  3. Nutmegfits about as well
  4. Tarragonfits about as well

Fit is the average pairing score against rabbit, liver, sauce, egg, butter. 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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