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Pork Cutlets Breaded

Breaded pork cutlets fried until golden, served with mashed potatoes and tomato sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Sage and pepper match in chemistry and in kitchens. They rank in the top 3% of all ingredient pairs, and cooks put them together in 5,388 recipes. Both carry beta-phellandrene, which smells minty, terpene. The science ↓

Pork Cutlets Breaded

Ingredients

Directions

Prepare

  1. Scrape the top part of the bone and trim excess fat from the pork cutlets.

  2. In a bowl, beat the egg and mix in the minced sage, salt, and pepper.

Coat and fry

  1. Dip each cutlet in the egg mixture, then roll in cracker crumbs to coat.

  2. Heat oil in a pan and fry the cutlets slowly until they are thoroughly cooked and golden brown, turning only once.

Serve

  1. Serve with mashed potatoes and tomato 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. Sage + peppertop 3% of all pairs
    Smell alikestrong
    Cooked together5,388 recipes

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

  2. Pork + sagetop 12% of all pairs
    Smell alikemoderate
    Cooked together2,527 recipes

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

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

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

  4. Pork + eggtop 30% of all pairs
    Smell alikemoderate
    Cooked together10,387 recipes

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

  5. Egg + sagetop 32% of all pairs
    Smell alikelow
    Cooked together2,100 recipes

    Shared aroma: 1-octen-3-ol (mushroom, earthy).

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

What each ingredient does

Pork loin cutlets
Provides the main protein, which sets firm and turns tender-juicy when cooked through.
Egg
Binds the cracker crumbs to the pork so the coating adheres during frying.
Cracker crumbs
Forms the crisp outer coating that browns in the hot oil.

The step that matters

Fry slowly and turn only once. Gentle heat lets the thick cutlet cook through to the centre before the crumb coating burns. Turning only once keeps the coating from tearing off and helps it form an even golden crust.

Swap the sage

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

  1. Parsleyfits about as well
  2. Sagethe original
  3. Marjoramfits about as well
  4. Thymefits about as well

Fit is the average pairing score against pork, egg, pepper. 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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