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
Prepare the partridge cutlets by drying them.
Dredge each cutlet in flour, then dip in beaten egg, and coat with breadcrumbs.
Fry and serve
Heat lard in a pan until boiling.
Fry the cutlets for eight minutes until golden brown.
Arrange the fried cutlets on a serving dish.
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.
-
Flour + eggtop 15% of all pairsSmell alikelowCooked 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 cutlets
- The main protein, cooked through by frying in hot fat.
- Flour
- Dry coating that helps the egg adhere and gives the crust a base.
- Egg
- Binds the flour and breadcrumbs to the cutlet so the coating holds during frying.
- Breadcrumbs
- Outer layer that crisps and browns in the hot lard.
- Lard
- Frying fat that conducts heat evenly and drives browning and crispness.
The step that matters
Fry the cutlets for eight minutes until golden brown. Fat that is not hot enough lets the coating soak up oil and turn greasy, while overheating browns the crumbs before the meat is cooked through. Dry cutlets also help the coating stick and crisp.
“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.
You might also like
Tomato Soup526 recipes
Brown Bread461 recipes
Mutton Broth292 recipes
Yorkshire Pudding264 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.