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Mutton Cutlets Sautes

Sautéed mutton cutlets finished with a reduced glaze.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Mutton and pepper are a kitchen classic. They rank in the top 16% of all ingredient pairs, and cooks put them together in 5,442 recipes. Both carry trans-2-nonenal, which smells cardboard, fatty. The science ↓

Mutton Cutlets Sautes

Oven, in the book's wordsA very hot oven

Ingredients

Directions

Cook the cutlets

  1. Season the cutlets with salt and pepper.

  2. Heat the butter in a sauté pan over medium heat.

  3. Add the cutlets and cook until browned, about 5 minutes per side.

  4. Check for firmness; they are done when firm to the touch.

  5. Remove the cutlets and place them on a serving dish.

Make the glaze and serve

  1. Pour off excess fat from the pan.

  2. Add water or broth to the pan and boil until it reduces to a thin glaze.

  3. Pour the glaze over the cutlets before serving.

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

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

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

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

  3. Butter + peppertop 21% of all pairs
    Smell alikemoderate
    Cooked together85,593 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
Provide the main protein, which browns and firms as it cooks.
Butter
Conducts heat in the pan and adds fat that helps the cutlets brown.
Water or broth
Deglazes the pan and reduces to a thin glaze that adds moisture and savoury flavour.

The step that matters

Checking for firmness. Mutton cutlets are easy to overcook, which dries the meat. Checking that they feel firm to the touch helps you judge doneness without relying only on the clock.

“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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