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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) · 7 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 and cut it down the middle.

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

  3. Fry the cutlets in butter over medium heat until brown, turning once.

Make the onion puree

  1. Boil the onions until very tender.

  2. Rub the boiled onions through a sieve and return to the pan with cream or butter, salt, and pepper.

  3. Cook the puree over low heat until thick.

Serve

  1. Place the puree in the center of a plate with the cutlets on each side.

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. Butter + creamtop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

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

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

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

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

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

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

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

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

What each ingredient does

Mutton chop
Provides the meat that forms the cutlet itself.
Egg yolk
Binds the bread crumbs to the meat so the coating adheres.
Seasoned bread crumbs
Form a crisp, browned outer crust when fried in butter.
Butter
Conducts heat for frying and promotes browning of the coating.
Onions
Cook down to a soft, sweet puree that thickens with reduction.

The step that matters

Frying the cutlets over medium heat. Coated meat can burn on the outside before the interior is cooked through. Medium heat lets the crumb coating brown gradually while the meat cooks through, and turning once helps even colour.

Swap the onion

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

  1. Asparagusfits better
  2. Leekfits better
  3. Potatofits about as well
  4. Onionthe original

Fit is the average pairing score against mutton, egg, bread, butter, cream, 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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