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Mutton Cutlets, Bread-crumbed

Bread-crumbed mutton cutlets served with macaroni, Parmesan, béchamel, and Provencale sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Bread and butter are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 27,232 recipes. Both carry delta-decalactone, which smells sweet, creamy. The science ↓

Mutton Cutlets, Bread-crumbed

Ingredients

Directions

Prepare and fry

  1. Bread-crumb the mutton cutlets.

  2. Fry the cutlets in butter until they are a light color and glazed.

Plate and serve

  1. Place the cutlets on a serving dish.

  2. Garnish the center with cooked macaroni and grated Parmesan cheese.

  3. Add a spoonful of béchamel sauce on top.

  4. Pour some Provencale sauce around the base of the dish 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. Bread + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

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

  2. Butter + parmesan cheesetop 9% of all pairs
    Smell alikemoderate
    Cooked together4,163 recipes

    Shared aroma: guaiacol (smoky, sweet).

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

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

  4. Butter + saucetop 15% of all pairs
    Smell alikelow
    Cooked together15,338 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  5. Bread + parmesan cheesetop 15% of all pairs
    Smell alikemoderate
    Cooked together577 recipes

    Shared aroma: guaiacol (smoky, sweet).

Butter and sauce barely smell alike, yet cooks put them together in 15,338 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
Form the main body of the dish, cooked to a golden, glazed surface.
Bread crumbs
Form a crisp, golden coating that browns during frying.
Butter
Conducts heat for frying and adds richness and browning to the crumb coating.
Macaroni
Adds bulk and a starchy, tender contrast beside the cutlets.
Grated parmesan cheese
Adds savory, salty flavor and a toasty aroma to the garnish.
Bechamel sauce
Adds a creamy, smooth richness that moistens the dish.

The step that matters

Fry the cutlets in butter until light and glazed. Breadcrumbs brown quickly in hot fat, so heat that is too high scorches the coating before the meat cooks through, while too little heat leaves it pale and greasy. Keeping the color light and steady gives an even, crisp crust.

“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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