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Breaded Mutton Cutlet

Breaded mutton cutlet is a dish of thin French chops coated in ham mixture, egg, breadcrumbs, and fried, served with tomato sauce.

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 whisking in the cream or milk until smooth.

  2. Stir in the chopped ham and set the sauce aside to cool.

Prepare the chops

  1. Broil the chops, season with salt and cayenne, and 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

Mutton chops
Provide the meat that is cooked and coated in the crumb crust.
Butter
Enriches the white sauce and adds richness to the coating mixture.
Flour
Thickens the cream into a white sauce that holds the ham together.
Cream or milk
Forms the liquid base of the white sauce, adding richness and smoothness.
Chopped ham
Adds savory flavor to the sauce coating the chops.

The step that matters

Let the chops stand until firm before breading. Chilling the ham sauce so it sets firm helps the coating stay on the chops, so the crumbs and egg do not slide off 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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