Name: Mutton Cutlets
Ingredients: Mutton cutlets; Eggs; Breadcrumbs; Clarified butter; Vegetables (optional)

Why it works: Mutton and butter are a kitchen classic. They rank in the top 16% of all ingredient pairs, and cooks put them together in 3,781 recipes. Both carry trans-2-nonenal, which smells cardboard, fatty. The science ↓

Mutton Cutlets

Ingredients

Directions

Coat mutton cutlets in beaten eggs and breadcrumbs.
Dip them in clarified butter and repeat the breadcrumbing process.
Smooth the coating with a knife.
Fry the cutlets until they are a nice color.
Serve with vegetables in the center or plain, and sauce in a sauce tureen.

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 + buttertop 16% of all pairs

Smell alikemoderate

Cooked together3,781 recipes

Shared aroma: trans-2-nonenal (cardboard, fatty).
Egg + buttertop 17% of all pairs

Smell alikemoderate

Cooked together118,967 recipes

Shared aroma: decanal (soap, orange peel).
Mutton + eggtop 26% of all pairs

Smell alikemoderate

Cooked together1,648 recipes

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