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Chicken Cutlets with Mushroom Sauce

Chicken cutlets served with a mushroom cream sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 11 ingredients
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Why it works: Butter and bread are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 27,232 recipes. Both carry delta-decalactone, which smells sweet, creamy. The science ↓

Chicken Cutlets with Mushroom Sauce

Ingredients

Directions

Make the base

  1. Blend the butter and flour over medium heat in a saucepan.

  2. Add the milk and stir until boiling.

  3. Season with salt, pepper, parsley, and onion juice.

  4. Add the chicken.

  5. Spread the chicken on a platter to cool.

Shape and coat

  1. Shape the mixture into cutlets.

  2. Roll the cutlets in bread crumbs.

  3. Dip the cutlets in beaten eggs.

  4. Toss the cutlets again in bread crumbs.

Fry and serve

  1. Fry the cutlets in plenty of hot oil until golden brown.

  2. Heat the cream sauce.

  3. Add the mushrooms.

  4. Serve the cutlets hot with the mushroom cream sauce.

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

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

  2. Butter + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  3. Chicken + oniontop 8% of all pairs
    Smell alikemoderate
    Cooked together17,814 recipes

    Shared aroma: gamma-nonanolactone (coconut, sweet).

  4. Onion + parsleytop 9% of all pairs
    Smell alikemoderate
    Cooked together25,843 recipes

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

  5. Milk + breadtop 11% of all pairs
    Smell alikemoderate
    Cooked together11,466 recipes

    Shared aroma: 2-undecenal (sweet).

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

What each ingredient does

Diced cooked chicken
Forms the bulk of the cutlets and supplies the main flavour and substance.
Flour
Thickens the butter and milk into a binding white sauce that holds the cutlets together.
Eggs
Bind the coating so the bread crumbs adhere to the cutlets.
Fine bread crumbs
Form a crisp golden crust when fried.
Cooked mushrooms
Add earthy flavour and texture to the cream sauce served with the cutlets.

The step that matters

Fry the cutlets in plenty of hot oil until golden brown. Enough hot oil heats the coating quickly so the crumbs crisp and brown before the soft chicken mixture absorbs grease or falls apart. Oil that is too cool makes the cutlets greasy and loose.

Swap the parsley

How well each one fits the dish's main ingredients (chicken, butter, flour, milk, onion, egg, bread):

  1. Garlicfits about as well
  2. Capersfits about as well
  3. Nutmegfits about as well
  4. Parsleythe original

Fit is the average pairing score against chicken, butter, flour, milk, onion, egg, bread. 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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