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Mutton Cutlets Sautes

Sautéed mutton cutlets served with a reduced water or broth glaze.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Mutton and pepper are a kitchen classic. They rank in the top 16% of all ingredient pairs, and cooks put them together in 5,442 recipes. Both carry trans-2-nonenal, which smells cardboard, fatty. The science ↓

Mutton Cutlets Sautes

Oven, in the book's wordsA very hot oven

Ingredients

Directions

Cook the cutlets

  1. Season the mutton cutlets with salt and pepper.

  2. Heat the butter in a sauté pan over medium heat.

  3. Add the cutlets and cook until browned, about 5 minutes.

  4. Turn the cutlets over and cook until firm to the touch, about 5 more minutes.

  5. Remove the cutlets and place them on a serving dish.

Make the glaze and serve

  1. Pour off excess fat from the pan.

  2. Add water or broth to the pan and boil until it reduces to a thin glaze.

  3. Pour the glaze over the cutlets and 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 + peppertop 16% of all pairs
    Smell alikelow
    Cooked together5,442 recipes

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

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

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

  3. Butter + peppertop 21% of all pairs
    Smell alikemoderate
    Cooked together85,593 recipes

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

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

What each ingredient does

Mutton cutlets
Provide the main protein, which firms and browns when seared in the pan.
Butter
Conducts heat for browning the cutlets and adds richness to the pan.
Water or broth
Deglazes the pan and reduces to a thin, savory glaze that coats the cutlets.

The step that matters

Boiling the pan liquid to a thin glaze. Boiling concentrates the flavors and dissolves the browned bits stuck to the pan. Reducing too far can make the glaze sticky or scorch it, so watch it closely.

“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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