Skip to main content
Main

Mutton Cutlets

Mutton cutlets coated in gluten crumbs and fried, served with spinach or vegetables and gravy.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
Jump to recipe ↓

Why it works: Biscuit and spinach share more aroma than cooks usually use. They rank in the top 4% of all ingredient pairs, and cooks put them together in 58 recipes. Both carry nonanal, which smells fat, citrus. The science ↓

Mutton Cutlets

Ingredients

Directions

Prepare the cutlets

  1. Trim the mutton cutlets into shape.

  2. Dip each cutlet into the beaten egg seasoned with salt and pepper.

  3. Coat the cutlets with pounded gluten crumbs, flattening them on.

Fry and serve

  1. Fry the cutlets in lard or clarified butter until golden.

  2. Arrange the cutlets in a circle on a plate.

  3. Heat the spinach or chosen vegetable with a little butter and place it in the center.

  4. Pour gravy or sauce around the cutlets.

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. Biscuit + spinachtop 4% of all pairs
    Smell alikestrong
    Cooked together58 recipes

    Shared aroma: nonanal (fat, citrus).

  2. Spinach + tomatotop 7% of all pairs
    Smell alikemoderate
    Cooked together1,350 recipes

    Shared aroma: trans-2-decenal (waxy, orange).

  3. Mutton + buttertop 16% of all pairs
    Smell alikemoderate
    Cooked together3,781 recipes

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

  4. Biscuit + tomatotop 16% of all pairs
    Smell alikemoderate
    Cooked together105 recipes

    Shared aroma: nonanal (fat, citrus).

  5. Biscuit + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together2,009 recipes

    Shared aroma: nonanal (fat, citrus).

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

What each ingredient does

Mutton
Forms the main body of the dish and is cooked through as the cutlet itself.
Egg
Binds the crumb coating to the meat so it adheres during frying.
Gluten crumbs
Forms a crisp, golden coating that browns when fried in fat.

The step that matters

Fry the cutlets in lard or clarified butter until golden. Frying in hot fat browns the crumb coating through the Maillard reaction, creating flavour and colour. If the fat is not hot enough, the coating absorbs grease and turns soggy before the meat cooks.

Swap the tomato

How well each one fits the dish's main ingredients (mutton, egg, coffee, biscuit, spinach, butter):

  1. Asparagusfits better
  2. Chivefits better
  3. Potatofits better
  4. Tomatothe original

Fit is the average pairing score against mutton, egg, coffee, biscuit, spinach, butter. 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.

More mutton cutlets recipes

Braised 15Portuguese 12Broiled 10Breaded 9Cold 6with Green Peas 6 See all 120 →

You might also like

Tomato SoupTomato Soup526 recipesMutton BrothMutton Broth292 recipesCream of Tomato SoupCream of Tomato Soup107 recipesTomato BisqueTomato Bisque61 recipes