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Mutton Cutlets

Mutton cutlets coated in gluten crumbs, fried, served with spinach or vegetables and gravy.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Biscuit and spinach share more aroma than cooks usually use. They rank in the top 4% of all ingredient pairs, and cooks put them together in 58 recipes. Both carry nonanal, which smells fat, citrus. The science ↓

Mutton Cutlets

Ingredients

Directions

Prepare the cutlets

  1. Trim the mutton cutlets into shape.

  2. Dip each cutlet into the beaten egg seasoned with salt and pepper.

  3. Coat the cutlets with pounded gluten crumbs, flattening them on.

Cook and serve

  1. Fry the cutlets in lard or clarified butter until cooked.

  2. Arrange the cutlets in a circle on a plate.

  3. Heat the spinach or chosen vegetable with a little butter and place it in the center.

  4. Pour gravy or diabetic tomato sauce around the cutlets.

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. Biscuit + spinachtop 4% of all pairs
    Smell alikestrong
    Cooked together58 recipes

    Shared aroma: nonanal (fat, citrus).

  2. Spinach + peppertop 6% of all pairs
    Smell alikemoderate
    Cooked together3,400 recipes

    Shared aroma: nonanal (fat, citrus).

  3. Spinach + tomatotop 7% of all pairs
    Smell alikemoderate
    Cooked together1,350 recipes

    Shared aroma: trans-2-decenal (waxy, orange).

  4. Pepper + tomatotop 7% of all pairs
    Smell alikemoderate
    Cooked together17,923 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  5. Biscuit + peppertop 12% of all pairs
    Smell alikemoderate
    Cooked together841 recipes

    Shared aroma: nonanal (fat, citrus).

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

What each ingredient does

Mutton
Forms the main body of the dish, and cooking it through gives the cutlet its meaty texture.
Egg
Binds the crumb coating to the meat so it adheres during frying.
Gluten crumbs
Form a crisp, golden coating that browns when fried in fat.
Lard or clarified butter
Conducts heat for frying and adds richness and browning to the crust.

The step that matters

Coating and flattening the crumbs. If the crumb coating is not pressed firmly onto the egg-washed meat, it can slide off or fry unevenly, leaving bare patches that scorch or stick in the hot fat.

Swap the tomato

How well each one fits the dish's main ingredients (mutton, egg, coffee, biscuit, spinach, butter, pepper):

  1. Asparagusfits better
  2. Potatofits better
  3. Lettucefits better
  4. Tomatothe original

Fit is the average pairing score against mutton, egg, coffee, biscuit, spinach, butter, pepper. Candidates are from the same food group and used in at least 100 recipes.

“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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