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Fried Mutton Chops

Fried mutton chops coated in beaten egg and breadcrumbs, cooked until browned.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 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 ↓

Fried Mutton Chops

Ingredients

Directions

Prepare

  1. Select mutton that is not too fatty.

  2. Melt 1 tablespoon of butter in a frying pan.

  3. Season the chops with salt and pepper, then lay them in the pan.

Fry and coat

  1. Fry for 5 minutes, turning once.

  2. Dip each chop in the beaten egg, then coat with bread or cracker crumbs.

  3. Fry until browned on both sides.

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. Mutton + breadtop 12% of all pairs
    Smell alikemoderate
    Cooked together1,488 recipes

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

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

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

  4. Mutton + peppertop 16% of all pairs
    Smell alikelow
    Cooked together5,442 recipes

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

  5. Mutton + buttertop 16% of all pairs
    Smell alikemoderate
    Cooked together3,781 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

Mutton chops
The main meat, cooked directly in hot fat until browned and tender.
Butter
Fat for frying that carries flavor and helps the chops brown.
Beaten egg
Binds the crumbs so they stick to the chops during frying.
Bread or cracker crumbs
Forms a crisp, golden coating around the chops as they fry.

The step that matters

Dip and coat each chop evenly. The egg acts as glue for the crumbs. If a chop is patchy or wet in spots, the crumbs can fall off in the pan, so each chop needs an even egg layer and firm coating before frying.

“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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