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Pork Cutlets

Pork cutlets marinated, fried, and served with a sauce made from the pan juices, flour, butter, and mustard.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 23 ingredients
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Why it works: Parsley and thyme match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 9,057 recipes. Both carry cuminaldehyde, which smells Spicy, cumin. The science ↓

Pork Cutlets

Ingredients

Directions

Marinate

  1. Trim the pork cutlets neatly and marinate them for 4 hours in oil with sliced onion, parsley, bay leaf, pepper, and coarse sea salt.

Cook the cutlets

  1. Fry the marinated cutlets in the same oil until cooked through.

  2. Alternatively, melt butter in a frying pan, add bay leaves, lemon slices, shredded parsley and thyme, sage, mace, allspice, and white wine.

  3. Add the cutlets, cover, and cook until about two-thirds done.

  4. Remove the cutlets, dry them, dip in beaten egg, then coat with bread crumbs, and fry quickly.

Serve

  1. Serve with the sauce from the pan, thickened with flour and butter, and stir in a little mustard.

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. Parsley + thymetop 1% of all pairs
    Smell alikestrong
    Cooked together9,057 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

  2. Parsley + lemontop 1% of all pairs
    Smell alikestrong
    Cooked together14,037 recipes

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

  3. Lemon + thymetop 1% of all pairs
    Smell alikestrong
    Cooked together3,973 recipes

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

  4. Parsley + peppertop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

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

  5. Pepper + lemontop 3% of all pairs
    Smell alikestrong
    Cooked together27,047 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

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

What each ingredient does

Pork cutlets
Form the main protein that is cooked through and served.
Egg
Binds the bread crumb coating so it adheres to the cutlets.
Bread crumbs
Form a crisp, golden coating when fried quickly.
Flour
Thickens the pan sauce so it coats the cutlets.
Butter
Adds fat and richness to the pan and the thickened sauce.
White wine
Adds acidity and aroma to the pan liquid.

The step that matters

Fry the coated cutlets quickly. Bread crumbs brown fast, so a long fry or high heat can burn the coating before the pork heats through. A quick fry over moderate heat keeps the crust golden while the inside finishes cooking.

Swap the onion

How well each one fits the dish's main ingredients (pork, sauce, parsley, pepper, butter, lemon, thyme):

  1. Shallotfits better
  2. Carrotfits better
  3. Potatofits better
  4. Onionthe original

Fit is the average pairing score against pork, sauce, parsley, pepper, butter, lemon, thyme. 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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