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Butter Schnitzel

"I have been to Germany, and in my travels a good friend of mine made me this. I have duplicated and improved upon his recipe."

By allrecipes · From Open Recipes · 13 ingredients
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Butter Schnitzel

Why it works: Parsley and pepper match in chemistry and in kitchens. They rank in the top 2% of all ingredient pairs, and 34,122 recipes mention both. Both carry 4'-methylacetophenone, which smells bitter almond. The science ↓

Butter Schnitzel

12 servings
Prep25 min
Cook30 min

Ingredients

Directions

Step-by-step directions aren't available for this recipe. See the full recipe at the source →

By allrecipes. Recipe from Open Recipes.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much aroma chemistry they share, and how many recipes mention both.

  1. Parsley + peppertop 2% of all pairs
    Aroma overlapstrong
    Mentioned together34,122 recipes

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

  2. Parsley + garlictop 4% of all pairs
    Aroma overlapstrong
    Mentioned together9,308 recipes

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

  3. Pepper + clovetop 5% of all pairs
    Aroma overlapstrong
    Mentioned together17,451 recipes

    Shared aroma: ethyl octanoate (fruity, wine).

  4. Parsley + clovetop 6% of all pairs
    Aroma overlapstrong
    Mentioned together6,768 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

  5. Bread + buttertop 7% of all pairs
    Aroma overlapmoderate
    Mentioned together27,232 recipes

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

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

Flavor stand-ins for the clove

How well each one fits the dish's main ingredients (pork, bread, parmesan cheese, parsley, pepper, butter, garlic):

  1. Thymebetter flavor fit
  2. Marjorambetter flavor fit
  3. Sagebetter flavor fit
  4. Clovethe original

Fit is the average pairing score against pork, bread, parmesan cheese, parsley, pepper, butter, garlic. Candidates are from the same food group and used in at least 100 recipes. This compares flavor only: it does not check the job the ingredient does in the dish (bulk, moisture, acidity, structure).