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 Cutlets
Ingredients
Directions
Prepare
Remove the fat from the mutton cutlets.
Soak the cutlets in salad oil, then drain them.
Sprinkle the cutlets with bread crumbs and a little coarse sea salt.
Cook
Broil, toast, or fry the cutlets until cooked.
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 + breadtop 12% of all pairsSmell alikemoderateCooked together1,488 recipes
Shared aroma: delta-decalactone (sweet, creamy).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Mutton cutlets
- Provide the main protein and the meaty flavour that the dish is built around.
- Salad oil
- Adds fat and moisture to the surface, helping the coating brown and stay tender during cooking.
- Bread crumbs
- Form a crisp, golden coating that browns during cooking and helps hold the oil on the surface.
The step that matters
Broil, toast, or fry the cutlets until cooked. Cooking by dry heat browns the crumb coating while the meat cooks through. Stopping too early leaves the meat underdone, and cooking too long dries it out.
“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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