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Pork Cutlets

Pork cutlets fried in lard and served with a gravy and apple sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 11 ingredients
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Why it works: Pepper and sage 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

Ingredients

Directions

Coat and fry

  1. Sprinkle cutlets with salt and pepper.

  2. Dip cutlets in beaten egg, then coat with bread crumbs mixed with grated onion and sage.

  3. Fry cutlets in hot lard until thoroughly cooked.

  4. Remove cutlets to a hot platter.

Make the gravy

  1. Skim the gravy.

  2. Add a little flour, stir in hot water, and let the mixture boil.

  3. Pour it around the cutlets on the platter.

Serve

  1. Serve with apple 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. Pepper + sagetop 3% of all pairs
    Smell alikestrong
    Cooked together5,388 recipes

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

  2. Sage + appletop 10% of all pairs
    Smell alikemoderate
    Cooked together755 recipes

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

  3. Pepper + oniontop 11% of all pairs
    Smell alikemoderate
    Cooked together68,474 recipes

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

  4. Onion + sagetop 12% of all pairs
    Smell alikemoderate
    Cooked together3,628 recipes

    Shared aroma: coumarin (sweet, hay).

  5. Sage + flourtop 13% of all pairs
    Smell alikemoderate
    Cooked together2,115 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

What each ingredient does

Pork cutlets
Lean meat that must cook through fully in the hot fat.
Beaten egg
Binds the bread crumb coating to the cutlet.
Bread crumbs
Forms a crisp, browned coating when fried.
Lard
Conducts heat for frying and helps the coating brown.
Flour
Thickens the pan juices into a gravy.

The step that matters

Fry cutlets in hot lard until thoroughly cooked.. Pork must be cooked all the way through, so the interior needs enough time in hot fat. Hot lard browns the outside quickly, so a cook may be tempted to pull the cutlets before the centre is done.

Swap the apple

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

  1. Lemonfits better
  2. Limefits better
  3. Avocadofits better
  4. Applethe original

Fit is the average pairing score against pepper, egg, bread, onion, sage, flour, sauce. 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.

More pork cutlets recipes

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