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Braized Mutton Cutlets

Mutton cutlets studded with red tongue and black truffles, coated in Soubise sauce, eggs, and bread crumbs, fried and served with vegetable Macedoine and glaze.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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Why it works: Mutton and bread are a kitchen classic. They rank in the top 12% of all ingredient pairs, and cooks put them together in 1,488 recipes. Both carry delta-decalactone, which smells sweet, creamy. The science ↓

Braized Mutton Cutlets

Ingredients

Directions

Prepare the cutlets

  1. Stud the mutton cutlets with red tongue and black truffles.

  2. Coat the cutlets with reduced Soubise sauce and let it set.

  3. Dip each cutlet in beaten eggs seasoned with salt, then coat with bread crumbs. Flatten the bread crumbs with a knife.

  4. Place the cutlets in a cool place until ready to fry.

Fry and drain

  1. Heat hog's lard in a deep frying pan and fry the cutlets until deep yellow.

  2. Drain the cutlets on a napkin to absorb excess grease.

Plate and serve

  1. Arrange the cutlets in a circle on a vegetable border. Fill the center with Macedoine of vegetables. Pour half glaze around the base.

  2. Serve.

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. Mutton + breadtop 12% of all pairs
    Smell alikemoderate
    Cooked together1,488 recipes

    Shared aroma: delta-decalactone (sweet, creamy).

  2. Egg + breadtop 13% of all pairs
    Smell alikemoderate
    Cooked together22,662 recipes

    Shared aroma: (e)-2-octenal (fatty, green).

  3. Truffle + breadtop 16% of all pairs
    Smell alikelow
    Cooked together531 recipes

    Shared aroma: furaneol (caramel, strawberry).

  4. Mutton + truffletop 17% of all pairs
    Smell alikemoderate
    Cooked together98 recipes

    Shared aroma: 1-nonanal (fatty, waxy).

  5. Truffle + eggtop 18% of all pairs
    Smell alikemoderate
    Cooked together1,604 recipes

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

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 and becomes the centerpiece of the dish.
3 whole eggs
Binds the bread crumbs to the cutlets, forming a coating that browns when fried.
Bread crumbs
Forms a crisp, golden crust during frying.
Hog's lard
Fat for frying that browns the coating and adds rich flavour.
Black truffles
Adds a rich, earthy aroma to the mutton.

The step that matters

Fry the cutlets until deep yellow. The breadcrumb coating must be fully set and the lard hot enough to brown it quickly. If the fat is too cool, the coating absorbs grease and turns soggy rather than crisp.

“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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