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Mutton Chops

Mutton chops are seasoned with egg yolk and bread crumbs, then broiled or fried and served with gravy.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Mutton and bread are a kitchen classic. They rank in the top 12% of all ingredient pairs, and cooks put them together in 1,488 recipes. Both carry delta-decalactone, which smells sweet, creamy. The science ↓

Mutton Chops

Ingredients

Directions

Prepare

  1. Cut the saddle of mutton into individual chops, separating each bone.

  2. Trim off the thin fat from the chops.

  3. Rub the chops with the yolk of egg and coat with bread crumbs.

Cook and serve

  1. Broil or fry the chops until cooked through.

  2. Serve with gravy.

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 + breadtop 12% of all pairs
    Smell alikemoderate
    Cooked together1,488 recipes

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

  2. Egg + breadtop 13% of all pairs
    Smell alikemoderate
    Cooked together22,662 recipes

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

  3. 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

Saddle of mutton
Is the main meat, cut into chops that cook through quickly.
Yolk of egg
Acts as a binder so the bread crumbs stick to the chops.
Bread crumbs
Form a crisp, browned coating when broiled or fried.
Gravy
Adds moisture and savoury flavour to the finished chops.

“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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