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Pork Cutlets Crux Cornichons

Pork cutlets served with a sauce of broth, vinegar, and chopped gherkins.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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Why it works: Butter and flour are a kitchen classic. They rank in the top 12% of all ingredient pairs, and cooks put them together in 124,287 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Pork Cutlets Crux Cornichons

Ingredients

Directions

Prepare the cutlets

  1. Season the pork cutlets with salt and pepper.

  2. Dip the cutlets in beaten eggs, then coat with breadcrumbs.

Fry and keep warm

  1. Heat lard or butter in a frying pan and fry the cutlets slowly until cooked.

  2. Remove the cutlets and keep them warm on a dish.

Make the sauce and serve

  1. In the same pan, pour off excess fat, add flour, and mix well.

  2. Moisten with broth or water and add vinegar, salt, and pepper.

  3. Add chopped gherkins and warm the cutlets in the sauce.

  4. Serve the cutlets on a dish, topped with the 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 + flourtop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  2. Pork + buttertop 13% of all pairs
    Smell alikemoderate
    Cooked together13,933 recipes

    Shared aroma: 2-furfurylthiol (coffee, roasted).

  3. Pepper + vinegartop 14% of all pairs
    Smell alikemoderate
    Cooked together27,814 recipes

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

  4. Egg + flourtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Pork + peppertop 16% of all pairs
    Smell alikemoderate
    Cooked together22,121 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

Butter and flour barely smell alike, yet cooks put them together in 124,287 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

Eggs
Bind the breadcrumb coating to the cutlets and help it brown and set when fried.
Flour
Thickens the pan juices and fat into a smooth, body-rich sauce.
Gherkins
Add sharp, salty acidity and crunch that cut through the rich pork and fat.
Vinegar
Adds acidity that brightens the sauce and balances the richness of the fat.

The step that matters

Frying the cutlets slowly. Slow frying cooks the pork through without scorching the breadcrumb coating, which browns quickly at high heat while the centre is still underdone. Gentle heat lets the meat cook evenly and the coating turn golden and crisp.

“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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