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Mutton Cutlets

Mutton cutlets are bone‑in pieces of neck mutton seasoned with salt, pepper, egg, and bread crumbs, cooked on a grill or fried.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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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 the meat

  1. Take the best end of a neck of mutton, yielding seven cutlets.

  2. Saw about four inches off the end of the upper rib bones.

  3. Remove the chine bone.

  4. Trim off excess fat.

  5. Cut seven cutlets, each about ½ inch thick, ensuring a bone with each cutlet.

  6. Flatten each cutlet with a moistened chopper to prevent sticking.

  7. Remove gristle.

  8. Pare away meat and skin from the inside of the bone for shape.

Season and cook

  1. Sprinkle each cutlet with ¼ teaspoon salt and a pinch of pepper.

  2. Lightly oil the cutlets.

  3. Shape them with the flat side of a knife.

  4. Cook on a gridiron over a brisk fire for 4 minutes on one side, then 3 minutes on the other.

Coat and fry

  1. Egg and bread-crumb the cutlets.

  2. Fry in hot fat.

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

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

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

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

  3. Mutton + peppertop 16% of all pairs
    Smell alikelow
    Cooked together5,442 recipes

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

  4. Pepper + breadtop 16% of all pairs
    Smell alikemoderate
    Cooked together20,964 recipes

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

  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

Neck of mutton
Provides the meat and bone that form each cutlet.
Egg
Binds the bread crumbs to the cutlet surface for a crisp coating.
Bread crumbs
Form a crisp, browned outer crust when fried.
Oil
Lightly coats the cutlets to help them brown and keep them from sticking.

The step that matters

Flatten each cutlet with a moistened chopper. Flattening evens the thickness so the cutlet cooks through at the same rate. Moistening the chopper keeps the meat from sticking to it.

“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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