Skip to main content
Main

Breaded Mutton Chops

Breaded mutton chops coated in egg and cracker crumbs, fried in dripping or sweet lard, served hot.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
Jump to recipe ↓

Why it works: Pepper and parsley match in chemistry and in kitchens. They rank in the top 2% of all ingredient pairs, and cooks put them together in 34,122 recipes. Both carry 4'-methylacetophenone, which smells bitter almond. The science ↓

Breaded Mutton Chops

Ingredients

Directions

Prepare

  1. Trim the fat and skin from the mutton chops, leaving a bit of bone clean at the end of each.

  2. Beat the raw egg in a bowl.

  3. Season the chops with salt and pepper, then dip them in the beaten egg.

  4. Roll the egg-coated chops in cracker crumbs.

Fry and serve

  1. Fry the chops in hot dripping or sweet lard until browned.

  2. Drain the chops and arrange them in rows on a hot dish, overlapping the large end of each with the small end of the next.

  3. Garnish with parsley.

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. Pepper + parsleytop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

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

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

  3. Egg + parsleytop 21% of all pairs
    Smell alikemoderate
    Cooked together18,765 recipes

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

  4. Mutton + parsleytop 25% of all pairs
    Smell alikelow
    Cooked together1,915 recipes

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

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

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

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

What each ingredient does

Mutton chops
The meat is the main component, and frying it until browned gives it a savoury crust.
Raw egg
Binds the cracker crumbs to the chops so the coating holds during frying.
Cracker crumbs
Form a crisp, browned coating when fried in fat.
Good dripping or sweet lard
Conducts heat to brown and crisp the coating while adding rich flavour.

The step that matters

Frying the breaded chops. The coating must be dry and well sealed before frying, or it can fall off. Fat that is hot enough browns the crumbs quickly, so the meat cooks through without the coating absorbing excess grease.

“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

Mutton BrothMutton Broth292 recipesHaricot MuttonHaricot Mutton59 recipesMutton SoupMutton Soup56 recipesCurried MuttonCurried Mutton9 recipes