Why it works: Bread and butter are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 27,232 recipes. Both carry delta-decalactone, which smells sweet, creamy. The science ↓
Cutlets of Cold Mutton
Ingredients
Directions
Prepare
Trim the mutton into well-shaped cutlets, not very thin.
Coat
Dip the cutlets into the egg, then coat them with seasoned bread crumbs.
Cook and finish
Broil or fry the cutlets over high heat until browned and heated through.
Brush or sprinkle the cutlets with melted butter to prevent dryness.
Add more crumbs to the cutlets after moistening with butter.
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.
-
Bread + buttertop 7% of all pairsSmell alikemoderateCooked together27,232 recipes
Shared aroma: delta-decalactone (sweet, creamy).
-
Mutton + breadtop 12% of all pairsSmell alikemoderateCooked together1,488 recipes
Shared aroma: delta-decalactone (sweet, creamy).
-
Egg + breadtop 13% of all pairsSmell alikemoderateCooked together22,662 recipes
Shared aroma: (e)-2-octenal (fatty, green).
-
Mutton + buttertop 16% of all pairsSmell alikemoderateCooked together3,781 recipes
Shared aroma: trans-2-nonenal (cardboard, fatty).
-
Egg + buttertop 17% of all pairsSmell alikemoderateCooked together118,967 recipes
Shared aroma: decanal (soap, orange peel).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Mutton
- Provides the meat body of the cutlet, which the coating surrounds and holds together.
- Egg
- Acts as a binder so the bread crumbs stick evenly to the cutlets.
- Seasoned bread crumbs
- Form a crisp, browned outer crust that contrasts with the tender meat.
- Butter
- Adds moisture and richness and helps the surface brown during cooking.
The step that matters
Brushing with butter before and after crumbing. Meat dries out quickly under high heat, and butter coats the surface to slow moisture loss while helping the crumbs brown evenly.
“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.
More mutton cutlets recipes
You might also like
Brown Bread461 recipes
Mutton Broth292 recipes
White Bread80 recipes
Bread Omelette60 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.