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Broiled Fowl Cutlets

Broiled fowl cutlets coated in egg and bread crumbs, served with Spanish sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Bread and butter are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 27,232 recipes. Both carry delta-decalactone, which smells sweet, creamy. The science ↓

Broiled Fowl Cutlets

Ingredients

Directions

Prepare the fowl

  1. Cut off the larger fillets of the fowls without injuring the small fillets.

  2. Cut the meat in halves.

  3. Remove the small fillets.

  4. Shape the fillets into hearts.

  5. Stick the meat into the ends.

Coat the cutlets

  1. Sprinkle with salt and pepper.

  2. Brush with egg.

  3. Cover with bread crumbs.

  4. Dip into melted butter.

  5. Dip into crumbs again.

  6. Smooth with a knife.

Broil and serve

  1. Broil over a good fire until light brown.

  2. Pour Spanish sauce on a dish.

  3. Place the cutlets on it.

  4. Serve.

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

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

  2. Egg + breadtop 13% of all pairs
    Smell alikemoderate
    Cooked together22,662 recipes

    Shared aroma: (e)-2-octenal (fatty, green).

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

    Shared aroma: ethanol (alcoholic, ethereal).

  4. Pepper + breadtop 16% of all pairs
    Smell alikemoderate
    Cooked together20,964 recipes

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

  5. Egg + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

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

Fowls
Provide the meat that is shaped into the cutlets.
Egg
Binds the crumb coating so it adheres to the meat.
Bread crumbs
Form a crisp outer crust that browns under the broiler.
Melted butter
Adds fat that helps the crumbs brown and gives richness.

The step that matters

Broil over a good fire until light brown. Crumbs and butter brown quickly through Maillard browning, so a hot fire needs close watching to colour the crust without scorching it or drying the meat.

“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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