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Lamb or Mutton Cutlets

Cutlets of lamb or mutton coated in egg and breadcrumbs, fried until golden.

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

Lamb or Mutton Cutlets

Ingredients

Directions

Prepare

  1. Clean the mutton and saw the bones into 3-inch lengths.

  2. Trim away all fat and remove the skin from the front of the bone.

Coat

  1. Beat the egg and season it with pepper and coarse sea salt.

  2. Dip the cutlets in the egg, then coat them with breadcrumbs.

Cook

  1. Heat the butter or lard in a pan and fry the cutlets until golden 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. 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. Egg + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

  4. Butter + peppertop 21% of all pairs
    Smell alikemoderate
    Cooked together85,593 recipes

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

  5. Mutton + eggtop 26% of all pairs
    Smell alikemoderate
    Cooked together1,648 recipes

    Shared aroma: 2-nonenal (fatty, green).

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

What each ingredient does

Best end of neck of mutton
Provides the meat, which is the main body and flavour of the cutlets.
Egg
Binds the breadcrumbs to the meat so the coating stays on during frying.
Breadcrumbs
Form a crisp coating that browns to a golden crust when fried.
Butter or lard
Conducts heat in the pan and browns the coating, adding richness.

The step that matters

Frying the cutlets. The fat must be hot enough to brown the breadcrumb coating quickly. A crust that forms fast seals in juices and keeps the coating from soaking up grease and turning soggy.

“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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