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Pork Cutlets

Pork cutlets marinated with onion, herbs, and spices, then fried and served with a sauce thickened with flour and butter.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 23 ingredients
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Why it works: Parsley and thyme match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 9,057 recipes. Both carry cuminaldehyde, which smells Spicy, cumin. The science ↓

Pork Cutlets

Ingredients

Directions

Marinate and fry

  1. Marinate the pork chops in oil with sliced onion, parsley, bay leaf, pepper, and salt for 4 hours.

  2. Fry the marinated chops in the marinade until cooked through.

Braise with aromatics

  1. Melt butter in a frying pan and add bay leaves, lemon slices, parsley, thyme, sage, mace, allspice, and white wine.

  2. Add the pork chops, cover, and cook until about two-thirds done.

Bread and serve

  1. Remove the chops, dry them, dip in beaten egg, then coat with bread crumbs.

  2. Fry the breaded chops quickly until golden brown.

  3. Serve with the sauce from the pan, thickened with flour and butter, and stir in mustard.

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. Parsley + thymetop 1% of all pairs
    Smell alikestrong
    Cooked together9,057 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

  2. Parsley + lemontop 1% of all pairs
    Smell alikestrong
    Cooked together14,037 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  3. Lemon + thymetop 1% of all pairs
    Smell alikestrong
    Cooked together3,973 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  4. Parsley + peppertop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  5. Pepper + lemontop 3% of all pairs
    Smell alikestrong
    Cooked together27,047 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

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

What each ingredient does

Pork chops
Form the main body of the dish and become tender and juicy when cooked slowly.
Egg
Binds the bread crumbs to the chops so the coating adheres during frying.
Bread crumbs
Form a crisp, golden coating that browns in the hot fat.
Flour
Thickens the pan sauce so it clings to the chops instead of running thin.
White wine
Adds acidity and aroma to the aromatic butter and helps lift flavour from the pan.
Butter
Adds richness and helps the coating and sauce brown.

The step that matters

Fry the breaded chops quickly until golden brown. The chops are already partly cooked, so a hot, brief fry browns the crumb coating before the meat dries out. Prolonged frying would overcook the pork and can burn the coating.

Swap the onion

How well each one fits the dish's main ingredients (pork, sauce, parsley, pepper, butter, lemon, thyme):

  1. Shallotfits better
  2. Carrotfits better
  3. Potatofits better
  4. Onionthe original

Fit is the average pairing score against pork, sauce, parsley, pepper, butter, lemon, thyme. Candidates are from the same food group and used in at least 100 recipes.

“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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