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Carrot Cutlets

Carrot cutlets are fried carrot slices coated in egg and breadcrumbs, served with thick white sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Carrot and pepper match in chemistry and in kitchens. They rank in the top 6% of all ingredient pairs, and cooks put them together in 14,555 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

Carrot Cutlets

Ingredients

Directions

Prepare the carrots

  1. Boil the carrots until nearly done, then slice them lengthwise.

  2. Braise the carrots for better flavor, then egg and crumb them.

Fry and shape

  1. Fry the coated carrots until browned.

  2. Use a cutter to shape the carrots into cutlets.

Plate and serve

  1. Coat half with egg yolk and chopped parsley, and arrange them in a ring with plain cutlets alternately.

  2. Place fried bread in the center and pour thick white sauce over the trimmings.

  3. Serve immediately.

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. Carrot + peppertop 6% of all pairs
    Smell alikestrong
    Cooked together14,555 recipes

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

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

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

  3. Carrot + breadtop 16% of all pairs
    Smell alikemoderate
    Cooked together1,628 recipes

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

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

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

  5. Bread + saucetop 22% of all pairs
    Smell alikelow
    Cooked together4,934 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

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

What each ingredient does

Carrots
Form the main body of the cutlets, giving sweetness and a soft, tender interior.
Egg
Binds the bread crumbs to the carrots so the coating holds during frying.
Bread crumbs
Form a crisp, browned outer coating when fried.
Thick white sauce
Adds creamy richness and moisture to the dish as a sauce.

The step that matters

Egg and crumb the carrots before frying. The beaten egg sets when heated and glues the crumbs to the carrot surface. If the coating is loose or wet, it can separate or burn before the carrot is hot through.

Swap the carrot

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

  1. Capsicumfits better
  2. Asparagusfits better
  3. Tomatofits better
  4. Carrotthe original

Fit is the average pairing score against egg, bread, sauce, 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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