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Breakfast

A Nice Breakfast Dish

A simple breakfast dish of fried white meat and bread coated in cracker dust.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Butter and bread are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 27,232 recipes. Both carry delta-decalactone, which smells sweet, creamy. The science ↓

A Nice Breakfast Dish

Ingredients

Directions

Prepare the meat

  1. Cut slices from the breast of the cold fowl.

  2. Dip the slices in beaten egg.

  3. Coat the slices with cracker dust.

Fry the meat

  1. Fry the slices in butter or beef drippings until golden brown.

Prepare and fry the bread

  1. Cut stale bread into quarters.

  2. Dip the bread quarters quickly in cold water.

  3. Dip the bread quarters in beaten egg.

  4. Dust the bread quarters with cracker dust.

  5. Fry the bread quarters like the meat.

Serve

  1. Serve on the same or separate dishes, garnished with parsley.

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. Butter + breadtop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

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

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

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

  3. Veal + breadtop 17% of all pairs
    Smell alikelow
    Cooked together3,056 recipes

    Shared aroma: cis-3-hexenol (green, grassy).

  4. Egg + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

  5. Veal + buttertop 23% of all pairs
    Smell alikemoderate
    Cooked together9,381 recipes

    Shared aroma: 3-hexenal (apple, fruity).

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

What each ingredient does

Eggs
Binds the cracker dust to the surface and helps the coating brown when fried.
Cracker dust
Forms a crisp, golden coating on the meat and bread.
Butter or beef drippings
Conducts heat for frying and adds browning and rich flavor to the coating.
Stale bread
Firm, dry bread holds its shape through dipping and frying better than fresh bread.
Slices of cold fowl
Provides the main meat, which is already cooked and only needs heating and browning.

The step that matters

Dip the bread quarters quickly in cold water. A brief dip moistens the surface so the egg and cracker dust adhere. Soaking too long makes the bread soggy, so it breaks apart and absorbs too much fat when fried.

“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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