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Liver Cutlets

Breaded liver slices fried in bacon drippings.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Egg and bread are a kitchen classic. They rank in the top 13% of all ingredient pairs, and cooks put them together in 22,662 recipes. Both carry (e)-2-octenal, which smells fatty, green. The science ↓

Liver Cutlets

Ingredients

Directions

Prepare

  1. Scald the liver slices and wipe them dry.

  2. Beat the egg yolk in a bowl.

Coat and fry

  1. Dip the liver slices in the egg yolk, then coat with cracker or bread crumbs.

  2. Sprinkle with salt and pepper.

  3. Fry in bacon drippings until golden brown.

Serve

  1. Serve on a hot platter.

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

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

  2. Liver + breadtop 16% of all pairs
    Smell alikemoderate
    Cooked together731 recipes

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

  3. Bread + peppertop 16% of all pairs
    Smell alikemoderate
    Cooked together20,964 recipes

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

  4. Liver + peppertop 21% of all pairs
    Smell alikemoderate
    Cooked together2,375 recipes

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

  5. Liver + eggtop 28% of all pairs
    Smell alikelow
    Cooked together1,177 recipes

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

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

What each ingredient does

Liver
Forms the main body of the cutlet, giving it a rich, meaty flavor.
Egg yolk
Acts as a binder so the crumbs adhere to the liver slices.
Cracker or bread crumbs
Form a crisp coating that browns during frying.
Bacon drippings
Fat for frying that adds savory flavor and promotes browning.

The step that matters

Fry in bacon drippings until golden brown. Frying over steady heat browns the crumb coating before the thin liver slices overcook and turn tough and dry. Pulling them once golden keeps them tender inside.

“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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