Skip to main content
Main

Mutton Cutlets, Marinaded

Marinated mutton cutlets fried in boiling fat after coating with beaten egg and bread crumbs.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 12 ingredients
Jump to recipe ↓

Why it works: Parsley and lemon match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 14,037 recipes. Both carry beta-phellandrene, which smells minty, terpene. The science ↓

Mutton Cutlets, Marinaded

Ingredients

Directions

Prepare the marinade

  1. Make a marinade by mixing salad oil, French vinegar, chopped onion, peppercorns, coarse sea salt, mixed herbs, minced parsley, and grated lemon rind.

  2. Cut and trim the mutton cutlets, then lay them in the marinade for 2 to 3 hours.

  3. Remove the cutlets from the marinade and drain them.

Coat and fry

  1. Brush each cutlet with beaten egg and cover with bread crumbs.

  2. Arrange the cutlets in a wire frying basket and plunge into a saucepan of boiling fat.

  3. Fry until golden brown, then drain on kitchen paper.

Serve

  1. Put a frill around each bone, arrange on a hot dish, and serve immediately.

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. Parsley + lemontop 1% of all pairs
    Smell alikestrong
    Cooked together14,037 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  2. Onion + parsleytop 9% of all pairs
    Smell alikemoderate
    Cooked together25,843 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  3. Mutton + breadtop 12% of all pairs
    Smell alikemoderate
    Cooked together1,488 recipes

    Shared aroma: delta-decalactone (sweet, creamy).

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

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

  5. Vinegar + oniontop 14% of all pairs
    Smell alikemoderate
    Cooked together18,226 recipes

    Shared aroma: acetic acid (sour, vinegar).

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

What each ingredient does

Mutton cutlets
The meat is the main component, and marinating it in oil and vinegar softens and flavours it.
Beaten egg
Binds the bread crumbs to the cutlets so the coating holds during frying.
Bread crumbs
Form a crisp, golden coating that browns in the hot fat.
Salad oil
Carries the flavours of the herbs and onion into the meat during marinating.
French vinegar
Acidity in the marinade helps tenderise the meat and adds sharpness.

The step that matters

Frying in boiling fat. The fat must be hot enough to brown the crumb quickly; if it is too cool, the coating absorbs oil and turns greasy before the meat cooks through.

Swap the onion

How well each one fits the dish's main ingredients (vinegar, parsley, lemon, mutton, egg, bread):

  1. Shallotfits better
  2. Asparagusfits better
  3. Leekfits better
  4. Onionthe original

Fit is the average pairing score against vinegar, parsley, lemon, mutton, egg, bread. 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.

You might also like

Brown BreadBrown Bread461 recipesMutton BrothMutton Broth292 recipesLemon SauceLemon Sauce236 recipesWhite BreadWhite Bread80 recipes