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Braised Mutton

Breaded mutton chops fried until golden brown.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Milk and bread are a kitchen classic. They rank in the top 11% of all ingredient pairs, and cooks put them together in 11,466 recipes. Both carry 2-undecenal, which smells sweet. The science ↓

Braised Mutton

Ingredients

Directions

  1. Dip each mutton chop in the beaten egg mixed with milk.

  2. Coat the chops in fine bread crumbs.

  3. Fry the coated chops in deep hot fat until golden brown.

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. Milk + breadtop 11% of all pairs
    Smell alikemoderate
    Cooked together11,466 recipes

    Shared aroma: 2-undecenal (sweet).

  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. Egg + milktop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 recipes

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

  5. Mutton + milktop 19% of all pairs
    Smell alikemoderate
    Cooked together814 recipes

    Shared aroma: ethyl 2-methylbutyrate (fruity, apple).

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

What each ingredient does

Mutton
Provides the meat that is cooked and served as the main component of the dish.
Egg
Binds the bread crumb coating to the chop so it adheres during frying.
Fine bread crumbs
Form a crisp, golden outer crust when fried in hot fat.

The step that matters

Frying the coated chops in deep hot fat. If the fat is not hot enough, the crumb coating absorbs oil and turns greasy before the meat cooks through. A hot fat sets the coating quickly, producing a crisp, golden crust that seals in moisture.

“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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