Mutton Cutlets, Fried

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. Flour + eggtop 15% of all pairs
   Smell alikelow
   Cooked together106,462 recipes

   Shared aroma: isobutyraldehyde (malty, green).

2. Flour + saucetop 18% of all pairs
   Smell alikemoderate
   Cooked together8,078 recipes

   Shared aroma: ethanol (alcoholic, ethereal).

3. Mutton + saucetop 25% of all pairs
   Smell alikelow
   Cooked together1,087 recipes

   Shared aroma: decanoic acid (soapy, waxy).

4. Mutton + eggtop 26% of all pairs
   Smell alikemoderate
   Cooked together1,648 recipes

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

5. Mutton + flourtop 29% of all pairs
   Smell alikelow
   Cooked together2,695 recipes

   Shared aroma: hexanal (grass, green).

Flour and egg barely smell alike, yet cooks put them together in 106,462 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Mutton cutlets

Form the main body of the dish, cooked through by frying until tender inside.

Flour

Dry coating that helps the egg adhere and gives the breadcrumbs a base to grip.

Egg

Binds the breadcrumbs to the cutlet so the coating stays in place during frying.

Breadcrumbs

Form a crisp outer crust that browns when fried in hot fat.

Boiling lard

Fat that conducts heat quickly, browning and crisping the breadcrumb coating.

The step that matters