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 ↓
Neck of Mutton Cutlets
Ingredients
Directions
Prepare
Remove the spine bone from the cutlets and trim about an inch of meat from the long bone.
Remove all gristle and excess fat.
Flatten the cutlets with a rolling pin.
Coat and cook
Dip the cutlets in beaten egg, then coat with finely sifted bread crumbs seasoned with salt and pepper.
Fry the cutlets gently in a little butter for 6-7 minutes until cooked but not very brown.
Serve with mashed potatoes if desired.
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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Bread + buttertop 7% of all pairsSmell alikemoderateCooked together27,232 recipes
Shared aroma: delta-decalactone (sweet, creamy).
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Mutton + breadtop 12% of all pairsSmell alikemoderateCooked together1,488 recipes
Shared aroma: delta-decalactone (sweet, creamy).
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Egg + breadtop 13% of all pairsSmell alikemoderateCooked together22,662 recipes
Shared aroma: (e)-2-octenal (fatty, green).
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Mutton + peppertop 16% of all pairsSmell alikelowCooked together5,442 recipes
Shared aroma: trans-2-nonenal (cardboard, fatty).
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Mutton + buttertop 16% of all pairsSmell alikemoderateCooked together3,781 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
- Neck of mutton cutlets
- Provide the meat that becomes the main body of the dish once cooked through.
- Egg
- Binds the bread crumbs to the cutlets so the coating stays on during frying.
- Bread crumbs
- Form a crisp, golden coating that protects the meat while it cooks.
- Butter
- Conducts heat for gentle frying and adds richness and light browning to the coating.
The step that matters
Fry the cutlets gently. Low, gentle heat cooks the meat through without over-browning the crumb coating or drying the meat. High heat would scorch the crumbs before the centre is cooked.
“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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