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Loin of Mutton Cutlets

Mutton cutlets served with a creamy onion puree.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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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 ↓

Loin of Mutton Cutlets

Ingredients

Directions

Prepare the cutlets

  1. Trim away nearly all the fat from the mutton chop.

  2. Dip the cutlets in the beaten egg yolk, then coat with seasoned bread crumbs.

Make the onion puree

  1. To make the onion puree, boil the onions until very tender.

  2. Rub the boiled onions through a sieve and return them to the pan.

  3. Add a small piece of butter or cream, and season with pepper and salt.

  4. Work the puree over low heat until thick, then place it in the center of the dish.

Fry and serve

  1. Fry the cutlets in a little butter, first on one side, then on the other, until brown.

  2. Serve the cutlets on each side of the puree.

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. Bread + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

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

  2. Onion + peppertop 11% of all pairs
    Smell alikemoderate
    Cooked together68,474 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

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

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

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

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

  5. Butter + oniontop 15% of all pairs
    Smell alikemoderate
    Cooked together42,912 recipes

    Shared aroma: decanal (soap, orange peel).

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

What each ingredient does

Mutton
Provides the meat for the cutlets, which is trimmed of fat before cooking.
Egg yolk
Binds the bread crumbs to the cutlets so the coating adheres during frying.
Seasoned bread crumbs
Form a crisp, browned crust on the outside of the cutlets when fried.
Onions
Boiled and sieved to make a smooth, thick puree that serves as the base for the dish.
Butter
Adds richness and helps the cutlets brown in the pan.

The step that matters

Frying the cutlets until brown. Frying in a little butter over steady heat, turning once, browns the crumb coating and cooks the meat through. Too much heat can scorch the crumbs before the meat is done.

Swap the onion

How well each one fits the dish's main ingredients (mutton, egg, bread, butter, pepper):

  1. Asparagusfits better
  2. Capsicumfits better
  3. Leekfits better
  4. Onionthe original

Fit is the average pairing score against mutton, egg, bread, butter, pepper. Candidates are from the same food group and used in at least 100 recipes.

“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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