Fresh-pork Cutlets a LA Charcutiere

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. Butter + breadtop 7% of all pairs
   Smell alikemoderate
   Cooked together27,232 recipes

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

2. Pork + breadtop 13% of all pairs
   Smell alikemoderate
   Cooked together4,371 recipes

   Shared aroma: 2-acetyl-1-pyrroline (popcorn, roasted).

3. Pork + buttertop 13% of all pairs
   Smell alikemoderate
   Cooked together13,933 recipes

   Shared aroma: 2-furfurylthiol (coffee, roasted).

4. Butter + saucetop 15% of all pairs
   Smell alikelow
   Cooked together15,338 recipes

   Shared aroma: ethanol (alcoholic, ethereal).

5. Bread + saucetop 22% of all pairs
   Smell alikelow
   Cooked together4,934 recipes

   Shared aroma: ethanol (alcoholic, ethereal).

Butter and sauce 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

Cutlets of fresh pork

Forms the main protein that is seasoned and grilled until cooked through.

Melted butter

Coats the cutlets, adding richness and helping them brown during grilling.

Fine bread crumbs

Form a crisp, golden crust on the outside of the cutlets.

Charcutiére sauce

Adds a tangy, savory sauce that contrasts with the rich pork.

The step that matters