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Egg Cutlets

Egg slices coated in parsley and breadcrumbs, fried, served with lemony gravy.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Parsley and lemon match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 14,037 recipes. Both carry beta-phellandrene, which smells minty, terpene. The science ↓

Egg Cutlets

Ingredients

Directions

Prepare the eggs

  1. Boil 7 eggs for 10 minutes, then remove the shells and slice them.

  2. Mix parsley with finely sifted bread crumbs, pepper, and salt.

  3. Beat the yolk of the remaining egg, dip the egg slices in it, and roll them in the bread crumbs.

Fry and serve

  1. Melt butter in a sauté pan and fry the fritters until pale brown.

  2. Arrange the fritters on a dish.

  3. Heat the gravy, add a little lemon juice, and season with salt, pepper, and a pinch of sugar.

  4. Pour the gravy around the eggs and serve hot.

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

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

  2. Butter + breadtop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

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

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

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

  4. Parsley + buttertop 15% of all pairs
    Smell alikemoderate
    Cooked together28,563 recipes

    Shared aroma: trans-2-hexenal (green, leafy).

  5. Parsley + breadtop 15% of all pairs
    Smell alikemoderate
    Cooked together8,588 recipes

    Shared aroma: 2,4-decadienal (seaweed).

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

What each ingredient does

Eggs
Form the main body of the cutlets and provide the richness of the filling.
Bread crumbs
Coat the egg slices to form a crisp outer layer when fried.
Butter
Fat for frying, giving the coating a golden browning and rich flavour.
Rich gravy
Provides moisture and savoury flavour for the dish as a sauce.
Lemon juice
Adds acidity that brightens the flavour of the rich gravy.

The step that matters

Frying the coated egg slices. Bread crumbs brown quickly in hot fat, so the butter must be hot enough to crisp the coating while the egg stays warm inside. Frying too long or too hot can scorch the crumbs before the coating sets, while too cool a pan leaves greasy, soggy fritters.

“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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