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Pork Cutlets

Pork cutlets marinated in oil and herbs, fried, then coated in egg and breadcrumbs, served with a pan sauce thickened with flour and butter.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 19 ingredients
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Why it works: Thyme and sage match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 1,485 recipes. Both carry beta-phellandrene, which smells minty, terpene. The science ↓

Pork Cutlets

Ingredients

Directions

Marinate

  1. Marinate the cutlets for 4 hours in salad oil with sliced onion, parsley, bay leaf, pepper, and coarse sea salt.

Cook the cutlets

  1. Fry the marinated cutlets in the same oil.

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

  3. Add the cutlets, cover, and cook until about two-thirds done.

  4. Remove the cutlets, dry them, dip in egg, then coat with bread crumbs, and fry quickly.

Serve

  1. Serve with the sauce from the cutlets, thickened with flour and butter, and stir in mustard just before serving.

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. Thyme + sagetop 1% of all pairs
    Smell alikestrong
    Cooked together1,485 recipes

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

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

    Shared aroma: cuminaldehyde (Spicy, cumin).

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

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

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

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

  5. Parsley + sagetop 1% of all pairs
    Smell alikestrong
    Cooked together1,445 recipes

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

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

What each ingredient does

Pork cutlets
Form the main body of the dish, cooking through while staying tender in the marinade.
Egg
Acts as a binder so the bread crumb coating adheres to the cutlets.
Bread crumbs
Form a crisp, golden browned crust when fried quickly.
Flour
Thickens the pan sauce so it coats the cutlets.
Butter
Adds richness and flavor to the pan sauce and helps thicken it with flour.
White wine
Adds acidity and aroma to the sauce, building flavor in the pan.

The step that matters

Fry the coated cutlets quickly. Egg and bread crumbs brown fast at high heat. Lingering too long over the pan can dry the meat and scorch the crust before the cutlet is cooked through.

Swap the onion

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

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

Fit is the average pairing score against pork, parsley, pepper, butter, lemon, thyme, sage. 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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