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Mutton Cutlets Breaded

Breaded mutton cutlets served with tomato sauce, mashed potatoes or spinach, garnished with stuffed tomatoes.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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Why it works: Tomato and potato match in chemistry and in kitchens. They rank in the top 5% of all ingredient pairs, and cooks put them together in 2,798 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

Mutton Cutlets Breaded

Ingredients

Directions

Prepare

  1. Trim the cutlets and season with coarse sea salt and black pepper.

  2. Dip the cutlets in beaten egg, then coat with breadcrumbs.

  3. Trim the bones with a paper ruffle or stack them with the bone ends up, like bayonets.

Fry

  1. Fry in smoking hot fat for 4 to 6 minutes for rare, or 8 to 10 minutes for well done.

Serve

  1. Arrange the cutlets in the center of a hot dish and pour tomato sauce around them.

  2. Alternatively, place them around a mound of mashed potatoes or spinach.

  3. Garnish with stuffed tomatoes.

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. Tomato + potatotop 5% of all pairs
    Smell alikestrong
    Cooked together2,798 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  2. Pepper + tomatotop 7% of all pairs
    Smell alikemoderate
    Cooked together17,923 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  3. Pepper + potatotop 9% of all pairs
    Smell alikemoderate
    Cooked together8,305 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  4. Tomato + saucetop 15% of all pairs
    Smell alikelow
    Cooked together5,469 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  5. Mutton + peppertop 16% of all pairs
    Smell alikelow
    Cooked together5,442 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 cutlets
Main protein; cooking time determines whether the meat is rare or well done.
Breadcrumbs
Form a crisp, browned coating that protects the meat during frying.
Beaten egg
Binds the breadcrumbs to the cutlets so the coating stays in place.
Fat for frying
Conducts heat to cook the coating quickly and brown it evenly.

The step that matters

Frying in smoking hot fat. Hot fat sears the breadcrumb coating quickly so it browns and seals before the meat overcooks. Cooking time controls whether the centre is rare or well done, so timing must match the wanted doneness.

Swap the potato

How well each one fits the dish's main ingredients (mutton, pepper, egg, tomato, sauce):

  1. Capsicumfits better
  2. Asparagusfits about as well
  3. Spinachfits about as well
  4. Potatothe original

Fit is the average pairing score against mutton, pepper, egg, tomato, sauce. 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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