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Mutton Cutlets, Egged, Crumbed and Fried

Fried mutton cutlets coated in flour, egg, and breadcrumbs.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Flour and egg are a kitchen classic. They rank in the top 15% of all ingredient pairs, and cooks put them together in 106,462 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Mutton Cutlets, Egged, Crumbed and Fried

Ingredients

Directions

Prepare

  1. Trim the mutton cutlets.

  2. Dredge the cutlets in flour.

  3. Dip the floured cutlets in beaten egg.

  4. Coat the cutlets with breadcrumbs.

Fry and serve

  1. Heat lard in a frying basket until boiling.

  2. Fry the cutlets for six minutes until light brown.

  3. Serve 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.

  1. Flour + eggtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  2. Mutton + eggtop 26% of all pairs
    Smell alikemoderate
    Cooked together1,648 recipes

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

  3. Mutton + flourtop 29% of all pairs
    Smell alikelow
    Cooked together2,695 recipes

    Shared aroma: hexanal (grass, 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
Main protein that is cooked through during frying.
Flour
Dry first coat that helps the egg adhere to the cutlets.
Egg
Liquid binder that holds the breadcrumbs in place.
Breadcrumbs
Outer crust that browns and crisps in the hot lard.
Lard
Frying fat that conducts heat and browns the coating.

The step that matters

Frying the cutlets in boiling lard. If the lard is not hot enough, the breadcrumb coating absorbs fat and turns greasy instead of crisp. Hot fat seals the coating quickly so it browns and the inside cooks without soaking up oil.

“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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