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Neck of Mutton Cutlets

Neck of mutton cutlets are breaded and fried pieces of mutton neck.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 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 ↓

Neck of Mutton Cutlets

Ingredients

Directions

Prepare the cutlets

  1. Remove the spine bone from the cutlets and trim about an inch of meat from the long bone.

  2. Remove all gristle and excess fat from the cutlets.

  3. Flatten the cutlets with a rolling pin.

Coat and fry

  1. Dip the cutlets in the egg, then coat them with the seasoned bread crumbs.

  2. Fry the cutlets gently in a little butter for six to seven minutes, turning until cooked through but not very brown.

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

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

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

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

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

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

  5. Mutton + buttertop 16% of all pairs
    Smell alikemoderate
    Cooked 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 main meat, which is cooked through during gentle frying.
Egg
Acts as a binder so the bread crumbs adhere to the cutlets.
Bread crumbs
Form a crisp, golden coating that protects the meat during frying.
Butter
Conducts heat for frying and adds richness and browning to the coating.

The step that matters

Fry the cutlets gently. Gentle heat lets the thick meat cook through to the centre before the bread crumb coating over-browns or burns. Turning them keeps the heat even on both sides.

“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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