Why it works: Mutton and bread are a kitchen classic. They rank in the top 12% of all ingredient pairs, and cooks put them together in 1,488 recipes. Both carry delta-decalactone, which smells sweet, creamy. The science ↓
Mutton Cutlets
Ingredients
Directions
Prepare
Cut the mutton into well-shaped cutlets.
Flatten the cutlets with a heavy knife or meat chopper dipped in cold water.
Season with pepper and salt.
Coat and fry
Dip each cutlet in beaten egg, then coat with bread-crumbs.
Fry in hot fat until golden brown.
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.
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Mutton + breadtop 12% of all pairsSmell alikemoderateCooked together1,488 recipes
Shared aroma: delta-decalactone (sweet, creamy).
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Bread + eggtop 13% of all pairsSmell alikemoderateCooked together22,662 recipes
Shared aroma: (e)-2-octenal (fatty, green).
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Mutton + peppertop 16% of all pairsSmell alikelowCooked together5,442 recipes
Shared aroma: trans-2-nonenal (cardboard, fatty).
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Bread + peppertop 16% of all pairsSmell alikemoderateCooked together20,964 recipes
Shared aroma: 2-nonenal (fatty, green).
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Mutton + eggtop 26% of all pairsSmell alikemoderateCooked 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
- Mutton
- Provides the meat for the cutlets, which are flattened so they cook evenly.
- Egg
- Binds the bread-crumb coating so it adheres to the cutlet while frying.
- Bread-crumbs
- Form a crisp, golden coating that browns in the hot fat.
The step that matters
Frying in hot fat. The fat must be hot enough to brown the crumb coating quickly. If it is too cool, the coating soaks up fat and turns greasy before the meat is cooked through.
“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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