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Rice Cutlets

Rice cutlets made from boiled rice, veal or chicken, egg yolk, and fried until golden, served with brown sauce and ketchup.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Rice Cutlets

Why it works: Sauce and ketchup match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 1,099 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

Rice Cutlets

Ingredients

Directions

Prepare the rice

  1. Boil the rice in milk until soft.

  2. Pound the rice with salt in a mortar.

Make the cutlets

  1. Pound the cold veal or chicken separately.

  2. Mix the meat and rice together with the egg yolk.

  3. Form the mixture into cutlets.

  4. Brush the cutlets with egg yolk.

Fry and serve

  1. Fry the cutlets in oil until golden brown.

  2. Serve with brown sauce seasoned with ketchup.

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.

Photo for illustrative purposes only · Contact us to use it

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 + ketchuptop 1% of all pairs
    Smell alikestrong
    Cooked together1,099 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  2. Rice + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together7,374 recipes

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

  3. Milk + eggtop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 recipes

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

  4. Rice + vealtop 19% of all pairs
    Smell alikemoderate
    Cooked together1,119 recipes

    Shared aroma: 2,4-nonadienal (fatty, green).

  5. Rice + saucetop 20% of all pairs
    Smell alikelow
    Cooked together2,396 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

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

What each ingredient does

Rice
Softened in milk and pounded, it forms the starchy body that holds the cutlets together.
Milk
Cooks with the rice to soften it and add moisture to the mixture.
Cold veal or chicken
Provides the meaty flavour and substance of the cutlet.
Egg yolk
Binds the rice and meat together and gives the brushed surface a golden colour when fried.

The step that matters

Fry the cutlets in oil until golden brown. Frying over steady heat browns the surface through the Maillard reaction while the binding sets, so the cutlet holds its shape and develops flavour without burning.

“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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