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Cutlets of Cold Roast Lamb or Mutton

Cold roast lamb or mutton cutlets are slices of chilled meat coated in egg and seasoned breadcrumbs, then broiled or fried.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Egg and bread are a kitchen classic. They rank in the top 13% of all ingredient pairs, and cooks put them together in 22,662 recipes. Both carry (e)-2-octenal, which smells fatty, green. The science ↓

Cutlets of Cold Roast Lamb or Mutton

Ingredients

Directions

Prepare

  1. Slice the cold meat from an underdone joint of lamb or mutton.

  2. Dip the slices into the egg, then coat them with well-seasoned bread crumbs.

Cook

  1. Broil or fry the cutlets over high heat until browned and heated through, being careful not to overcook.

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

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

  2. Lamb + breadtop 14% of all pairs
    Smell alikemoderate
    Cooked together598 recipes

    Shared aroma: 2-undecenal (sweet).

  3. Lamb + eggtop 27% of all pairs
    Smell alikemoderate
    Cooked together1,204 recipes

    Shared aroma: 2-nonenal (fatty, green).

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

What each ingredient does

Cold lamb or mutton
Provides the meat that forms the body of each cutlet.
Egg
Acts as a binder so the bread crumbs stick to the meat.
Bread crumbs
Forms a crisp, browned coating when broiled or fried.

The step that matters

Cooking the cutlets without overcooking. The meat is already cooked, so it only needs enough heat to brown the coating and warm the interior. Overcooking dries out the lean meat and toughens it, while high heat browns the crumbs quickly before the inside becomes dry.

“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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