Why it works: Mutton and egg are a kitchen classic. They rank in the top 26% of all ingredient pairs, and cooks put them together in 1,648 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓
Fried Breaded Mutton Chops
Ingredients
Directions
Prepare
Trim off excess skin and fat from the mutton chops.
Dip each chop in the beaten egg.
Roll the egg-coated chops in powdered crackers.
Fry
Heat fat in a frying pan until boiling hot.
Fry the chops in the hot fat, using as little as possible.
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.
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Mutton + eggtop 26% of all pairsSmell alikemoderateCooked 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
- Mutton chops
- Provide the meat that is coated and fried, so trimming excess fat helps the frying.
- Beaten egg
- Acts as a binder so the cracker crumbs stick to the chops.
- Powdered crackers
- Form a crisp, browned coating when fried.
The step that matters
Fry the chops in the hot fat, using as little as possible. Fat must be boiling hot before the chops go in, so the coating sears quickly and absorbs less grease. Cold fat soaks into the crumbs and makes the coating soggy and heavy.
“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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