Name: Mutton Cutlets, Egged, Crumbed Add Fried
Ingredients: Mutton cutlets; Flour; 1 egg; Breadcrumbs; Lard for frying; ½ pint of White or Brown Mushroom Sauce, Chestnut Sauce, Brown Stamford Sauce, Truffle Sauce, Fine Herbs Sauce, or P'illeted Cucumber

Why it works: Mutton and mushroom work together. They rank in the top 13% of all ingredient pairs, and cooks put them together in 685 recipes. Both carry 1-octen-3-ol, which smells mushroom, earthy. The science ↓

Mutton Cutlets, Egged, Crumbed Add Fried

Ingredients

Mutton cutlets
Flour
1 egg
Breadcrumbs
Lard for frying
½ pint of White or Brown Mushroom Sauce, Chestnut Sauce, Brown Stamford Sauce, Truffle Sauce, Fine Herbs Sauce, or P'illeted Cucumber

Directions

Prepare

Cut and trim the mutton cutlets.
Dredge the cutlets in flour.
Dip the floured cutlets in beaten egg.
Coat the cutlets with breadcrumbs.

Fry and serve

Heat lard in a frying basket until boiling.
Fry the cutlets for six minutes until light brown.
Serve on an entree dish with your choice of sauce.

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.

Mutton + mushroomtop 13% of all pairs

Smell alikemoderate

Cooked together685 recipes

Shared aroma: 1-octen-3-ol (mushroom, earthy).
Flour + eggtop 15% of all pairs

Smell alikelow

Cooked together106,462 recipes

Shared aroma: isobutyraldehyde (malty, green).
Flour + mushroomtop 18% of all pairs

Smell alikemoderate

Cooked together8,253 recipes

Shared aroma: isobutyraldehyde (malty, green).
Egg + mushroomtop 21% of all pairs

Smell alikemoderate

Cooked together5,987 recipes

Shared aroma: 2-nonenal (fatty, green).
Mutton + eggtop 26% of all pairs

Smell alikemoderate

Cooked together1,648 recipes

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

Flour and egg barely smell alike, yet cooks put them together in 106,462 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Mutton cutlets: Provide the main meat that is cooked and served.
Flour: Dry coating that helps the egg and breadcrumbs adhere to the cutlets.
Egg: Binds the breadcrumbs to the floured cutlets so the coating holds during frying.
Breadcrumbs: Form a crisp outer crust that browns in the hot lard.
Lard: Frying fat that conducts heat and browns the breadcrumb coating.

The step that matters

Frying the cutlets in hot lard. If the lard is not hot enough, the breadcrumb coating absorbs fat and turns greasy instead of crisp. Heating the lard to boiling before frying sets the crust quickly, and the coating must be fully dry-coated first so it does not fall off in the fat.

“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.

Mutton Broth292 recipes

Mushroom Soup60 recipes

Haricot Mutton59 recipes

Mutton Soup56 recipes

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Mutton Cutlets, Egged, Crumbed Add Fried