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Epigram of Chicken Cutlets

Chicken fillets coated in egg and breadcrumbs, broiled, served with mushroom bechamel and scalloped fillet pieces.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Chicken and mushroom are a kitchen classic. They rank in the top 4% of all ingredient pairs, and cooks put them together in 4,172 recipes. Both carry 1-butyl acetate, which smells fruity, banana. The science ↓

Epigram of Chicken Cutlets

Ingredients

Directions

Prepare the chicken

  1. Flatten and trim the chicken fillets, removing small bones. Sprinkle pepper and salt on both sides.

  2. Brush with the yolk of egg, then dip in bread crumbs. Coat with clarified butter, then dip in bread crumbs again.

Cook and serve

  1. Broil in a double gridiron just before serving.

  2. Cut the inside fillets into scallops and fry lightly in a sauté pan. Combine the scallops with Bechamel sauce and mushrooms.

  3. Serve the cutlets with the scallops in the center.

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. Chicken + mushroomtop 4% of all pairs
    Smell alikemoderate
    Cooked together4,172 recipes

    Shared aroma: 1-butyl acetate (fruity, banana).

  2. Bread + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

    Shared aroma: delta-decalactone (sweet, creamy).

  3. Butter + mushroomtop 7% of all pairs
    Smell alikemoderate
    Cooked together12,525 recipes

    Shared aroma: trans-2-decenal (waxy, orange).

  4. Bread + mushroomtop 10% of all pairs
    Smell alikemoderate
    Cooked together2,536 recipes

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

  5. Pepper + mushroomtop 11% of all pairs
    Smell alikemoderate
    Cooked together13,580 recipes

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

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

What each ingredient does

Chicken fillets
Provide the main protein that forms the cutlets and the scallops.
Bread crumbs
Form a crisp, golden coating that protects the chicken while it cooks.
Yolk of egg
Helps the bread crumbs adhere to the chicken as a binding coat.
Clarified butter
Adds richness and helps the crumb coating brown evenly.
Bechamel sauce
Adds creamy body that binds the scallops and mushrooms together.
Mushrooms
Add earthy flavor and moisture to the creamy sauce.

The step that matters

Broil in a double gridiron just before serving. Cutlets held too long lose their crisp coating as moisture softens the crumbs. Timing the broil close to service keeps the coating crisp and the chicken tender.

“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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