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Rabbit Cutlets

Thin rabbit cutlets coated with bacon, egg, and breadcrumbs, fried until golden and served over mashed potatoes with lemon slices.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Potato and lemon are a kitchen classic. They rank in the top 12% of all ingredient pairs, and cooks put them together in 2,230 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Rabbit Cutlets

Ingredients

Directions

Prepare

  1. Skin the back or fillet of rabbit and beat it flat.

  2. Cut into 6 or 8 cutlets.

  3. Place a slice of bacon on each cutlet.

Coat and fry

  1. Dip each cutlet in beaten egg, then coat with breadcrumbs.

  2. Fry in boiling oil for 5 to 6 minutes until golden.

Serve

  1. Serve on a bed of mashed potatoes and garnish with lemon slices.

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. Potato + lemontop 12% of all pairs
    Smell alikemoderate
    Cooked together2,230 recipes

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

  2. Rabbit + potatotop 14% of all pairs
    Smell alikemoderate
    Cooked together58 recipes

    Shared aroma: decanal (soap, orange peel).

  3. Rabbit + lemontop 15% of all pairs
    Smell alikemoderate
    Cooked together626 recipes

    Shared aroma: decanal (soap, orange peel).

  4. Egg + lemontop 19% of all pairs
    Smell alikelow
    Cooked together44,316 recipes

    Shared aroma: (e,e)-2,4-decadienal (fatty, deep fried).

  5. Rabbit + eggtop 27% of all pairs
    Smell alikemoderate
    Cooked together558 recipes

    Shared aroma: decanal (soap, orange peel).

Egg and lemon barely smell alike, yet cooks put them together in 44,316 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

Rabbit
Provides the lean meat that forms the cutlet itself.
Egg
Binds the breadcrumbs to the cutlet so the coating stays on during frying.
Breadcrumbs
Form a crisp, golden coating when fried in oil.
Bacon
Adds fat and savoury flavour that keeps the lean rabbit moist.

The step that matters

Fry in boiling oil for 5 to 6 minutes until golden. Oil that is hot enough sets the egg and breadcrumb coating quickly, producing a crisp crust before the lean rabbit inside overcooks and dries out.

Swap the potato

How well each one fits the dish's main ingredients (rabbit, egg, lemon):

  1. Asparagusfits better
  2. Shallotfits better
  3. Spinachfits better
  4. Potatothe original

Fit is the average pairing score against rabbit, egg, lemon. 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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