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Mutton Cutlets Ci LA Maintenon

Mutton cutlets coated in breadcrumbs, fried, then broiled, served with stewed mushrooms or green vegetable ragout.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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Why it works: Pepper and parsley match in chemistry and in kitchens. They rank in the top 2% of all ingredient pairs, and cooks put them together in 34,122 recipes. Both carry 4'-methylacetophenone, which smells bitter almond. The science ↓

Mutton Cutlets Ci LA Maintenon

Ingredients

Directions

Prepare the cutlets

  1. Trim the mutton cutlets into a round shape, smaller than usual.

  2. Mix fine-grated breadcrumbs with chopped parsley, herbs, and eschalot.

  3. Brush the cutlets with butter.

  4. Sprinkle the cutlets with pepper and salt.

Coat and cook

  1. Fry the cutlets for five minutes.

  2. Remove the cutlets from the pan.

  3. Dip the cutlets in beaten egg.

  4. Cover the cutlets with the breadcrumb mixture.

  5. Wrap the cutlets in buttered paper.

  6. Broil the wrapped cutlets for ten minutes, ensuring the paper does not scorch.

Serve

  1. Serve the cutlets in the paper with stewed mushrooms or a ragout of green vegetables.

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. Pepper + parsleytop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  2. Butter + parsleytop 15% of all pairs
    Smell alikemoderate
    Cooked together28,563 recipes

    Shared aroma: trans-2-hexenal (green, leafy).

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

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

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

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

  5. Butter + eggtop 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 cutlets
The main meat, trimmed and cooked until tender and juicy inside.
Butter
Adds richness and helps the cutlets brown during frying and broiling.
Fine-grated breadcrumbs
Form a crisp, golden coating that holds the herbs against the meat.
Beaten egg
Acts as a binder so the breadcrumb coating sticks to the cutlets.
Eschalot
Adds a mild, savoury onion flavour to the breadcrumb coating.

The step that matters

Wrapping in buttered paper while broiling. The paper shields the coating from direct heat so it cooks through without scorching, while the trapped steam keeps the meat moist. Too little protection lets the coating burn before the meat is done.

“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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