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Breaded Mutton Cutlet

Breaded mutton cutlet with ham‑flavored sauce, fried until golden.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Butter and cream are a kitchen classic. They rank in the top 8% of all ingredient pairs, and cooks put them together in 41,516 recipes. Both carry delta-dodecalactone, which smells sweet, creamy. The science ↓

Breaded Mutton Cutlet

Ingredients

Directions

Make the ham sauce

  1. Make a white sauce by melting the butter, adding flour, and gradually stirring in cream or milk until smooth.

  2. Add the chopped ham to the sauce and set aside to cool.

Prepare the chops

  1. Broil the chops, season with salt and cayenne, then cover both sides with the ham mixture.

  2. Allow the chops to stand on a buttered plate until firm.

  3. Dip the chops in beaten egg and then in breadcrumbs.

Fry and serve

  1. Fry in deep fat until golden brown.

  2. Serve with tomato sauce.

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. Butter + creamtop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

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

  2. Butter + flourtop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Butter + hamtop 16% of all pairs
    Smell alikemoderate
    Cooked together5,475 recipes

    Shared aroma: trans-2-decenal (waxy, orange).

  4. Flour + peppertop 19% of all pairs
    Smell alikemoderate
    Cooked together50,459 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Flour + creamtop 20% of all pairs
    Smell alikemoderate
    Cooked together30,481 recipes

    Shared aroma: acetaldehyde (pungent, ethereal).

Butter and flour barely smell alike, yet cooks put them together in 124,287 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

Butter
Enriches the white sauce and adds richness and flavour to the ham coating.
Flour
Thickens the butter and cream into a smooth white sauce that holds the ham.
Cream or milk
Forms the liquid base of the white sauce, adding moisture and a creamy texture.
Chopped ham
Adds savoury flavour to the sauce that is spread over the chops.
French chops
Provide the meat that is broiled, coated and fried.

The step that matters

Letting the chops stand until firm. The ham sauce must cool and set before breading, otherwise it softens and slides off the chops, and the coating can fall away in the hot fat.

“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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