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Breaded Mutton Chops

Breaded mutton chops fried in lard and served over potatoes.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Mutton and potato work together. They rank in the top 19% of all ingredient pairs, and cooks put them together in 293 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Breaded Mutton Chops

Ingredients

Directions

Prepare

  1. Trim the mutton chops, leaving an inch of bare bone at the small end of each.

  2. Dip the chops in the beaten egg, then coat with rolled crackers.

Fry and serve

  1. Fry the chops in hot lard or dripping until golden brown.

  2. Drain the chops and stand them on their large ends in a row around your mound of potatoes.

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 + potatotop 19% of all pairs
    Smell alikemoderate
    Cooked together293 recipes

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

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

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

  3. Egg + potatotop 29% of all pairs
    Smell alikemoderate
    Cooked together4,978 recipes

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

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

What each ingredient does

Mutton chops
Provide the main meat, which the coating surrounds and the frying cooks through.
Beaten egg
Acts as a binder so the cracker coating adheres to the chops.
Rolled crackers
Form a crisp, browned crust when fried.
Lard or dripping
Conducts heat for frying and helps the coating turn golden and crisp.

The step that matters

Frying the coated chops. The fat must be hot enough to brown the coating quickly; if it is too cool, the crumbs absorb grease and turn soggy before the meat is cooked through.

Swap the potato

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

  1. Asparagusfits better
  2. Leekfits better
  3. Spinachfits about as well
  4. Potatothe original

Fit is the average pairing score against mutton, egg. 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.

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