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Mutton Cutlets, Bread-crumbed and Broiled

Bread-crumpled mutton cutlets cooked by frying and broiling.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Mutton and pepper are a kitchen classic. They rank in the top 16% of all ingredient pairs, and cooks put them together in 5,442 recipes. Both carry trans-2-nonenal, which smells cardboard, fatty. The science ↓

Mutton Cutlets, Bread-crumbed and Broiled

Ingredients

Directions

Prepare

  1. Preheat your broiler.

  2. Season the mutton cutlets with salt and pepper.

  3. Coat each cutlet in breadcrumbs.

Cook

  1. Heat butter or oil in a skillet over medium heat.

  2. Fry the cutlets until golden brown on both sides.

  3. Transfer the cutlets to the broiler and cook for an additional 5 minutes.

  4. Serve hot.

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 + peppertop 16% of all pairs
    Smell alikelow
    Cooked together5,442 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  2. Mutton + buttertop 16% of all pairs
    Smell alikemoderate
    Cooked together3,781 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  3. Pepper + buttertop 21% of all pairs
    Smell alikemoderate
    Cooked together85,593 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Mutton cutlets
Main protein that becomes tender and juicy when cooked through.
Breadcrumbs
Form a crisp, golden coating that browns during frying and broiling.
Butter or oil
Conducts heat in the skillet and helps the crumb coating brown evenly.

The step that matters

Frying the breaded cutlets until golden brown. Breadcrumbs brown through the Maillard reaction at high surface heat. If the pan is too cool, the crumbs absorb fat and turn greasy rather than crisp. Medium heat gives color before the interior overcooks.

“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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