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Cutlets of Cold Mutton

Cold mutton cutlets coated in egg and breadcrumbs, then fried or broiled and finished with melted butter.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 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 ↓

Cutlets of Cold Mutton

Ingredients

Directions

Prepare

  1. Trim the mutton into well-shaped cutlets, not very thin.

  2. Dip the cutlets into the egg and then coat with seasoned bread-crumbs.

Cook and serve

  1. Broil or fry the cutlets over high heat until browned and heated through.

  2. Before serving, dip or sprinkle the cutlets with melted butter to prevent dryness.

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

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

  5. Egg + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 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 main meat; cutlets keep their shape when not cut too thin.
Egg
Binds the seasoned bread-crumbs so they adhere to the cutlets during cooking.
Bread-crumbs
Form a crisp, browned crust that protects the meat while it heats through.
Butter
Adds fat and richness, helping to counter dryness at the surface.

The step that matters

Cooking over high heat until browned and heated through. Cutlets are already cooked, so the goal is only to crisp the crumb coating and warm the meat. High heat browns the crust quickly, and brief cooking limits further drying of the lean meat.

“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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