Why are the cutlets fried without butter?

Pork cutlets release their own fat during frying. On a well-heated pan this provides enough frying fat, and the dish becomes less greasy than with added butter.

Why salt only after frying?

Salt draws out meat juices. By waiting until the cutlets are done, they retain more juiciness, as the 1900 original recommends.

Pork cutlets

A simple recipe for pork cutlets from Erken and Steen's «Kogebog for skole og hjem» (1900). The cutlets are cleaned, pounded and fried without butter on a well-heated pan, turned often and seasoned with salt and pepper only once they are done.

Source: Henriette Schønberg Erken & Caroline Steen, Kogebog for skole og hjem, 1900-utg. s. 172 (falt i det fri)

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About the dish

En nøktern hverdagsrett fra «Kogebog for skole og hjem» (1900) av Henriette Schønberg Erken og Caroline Steen. Boken lærte husmødre å utnytte pannens egen varme: kotelettene stekes på tørr, glovarm panne, og fettet fra svinekjøttet gjør smør unødvendig. At kjøttet krydres først etter steking er et bevisst grep – salt trekker ut saft under steking og gir tørrere kjøtt.

How to make it

1
Prepare the cutlets
Clean and trim the cutlets. Pound them lightly flat so they become even in thickness and tender.
2
Fry on a dry pan
Heat a pan well without fat. Put in the cutlets and fry them without butter. Turn them often so they get even colour on both sides.
3
Season at the end
Salt and pepper the cutlets once they are done frying, not before. Serve at once.

Changes from the original

Enhetene er modernisert (theske til teskje). Den historiske porsjonsmengden på 10-12 koteletter er beholdt, men kan uten videre halveres. Rådet om å salte etter steking følger fortsatt moderne kjøkkenpraksis.

Time machine – what changed?

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Frequently asked questions

Why are the cutlets fried without butter?: Pork cutlets release their own fat during frying. On a well-heated pan this provides enough frying fat, and the dish becomes less greasy than with added butter.
Why salt only after frying?: Salt draws out meat juices. By waiting until the cutlets are done, they retain more juiciness, as the 1900 original recommends.

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