Skip to main content
Main

Mutton Cutlets

Mutton cutlets coated in bread crumbs and herbs, fried and simmered in gravy.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
Jump to recipe ↓

Why it works: Thyme and marjoram match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 2,225 recipes. Both carry terpineol, which smells pine, woody. The science ↓

Mutton Cutlets

Ingredients

Directions

Prepare

  1. Cut the mutton into cutlets and beat them.

  2. Mix bread crumbs, pepper, salt, parsley, lemon thyme, and sweet marjoram.

  3. Rub the cutlets with melted butter and cover them with the bread mixture.

Cook

  1. Fry the cutlets in butter for 10 minutes.

  2. Transfer the cutlets to a saucepan with gravy thickened with flour and butter.

  3. Simmer for 10 to 15 minutes.

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. Thyme + marjoramtop 1% of all pairs
    Smell alikestrong
    Cooked together2,225 recipes

    Shared aroma: terpineol (pine, woody).

  2. Parsley + thymetop 1% of all pairs
    Smell alikestrong
    Cooked together9,057 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

  3. Parsley + marjoramtop 1% of all pairs
    Smell alikestrong
    Cooked together1,979 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

  4. Parsley + lemontop 1% of all pairs
    Smell alikestrong
    Cooked together14,037 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  5. Lemon + marjoramtop 1% of all pairs
    Smell alikestrong
    Cooked together957 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

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

What each ingredient does

Leg of mutton
Forms the main body of the dish and provides the meaty flavour.
Bread crumbs
Form a crisp coating that absorbs butter and browns during frying.
Butter
Carries heat for frying and adds richness and browning to the coating.
Flour
Thickens the gravy so it clings to the cutlets.
Gravy
Adds moisture and savoury depth as the cutlets simmer.

The step that matters

Fry the cutlets in butter. Frying over steady heat browns the crumb coating and seals in juices. Too little heat leaves the crust pale and soggy, while too much can burn the crumbs before the meat cooks through.

“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.

More mutton cutlets recipes

Braised 15Portuguese 12Broiled 10Breaded 9Cold 6with Green Peas 6 See all 120 →

You might also like

Brown BreadBrown Bread461 recipesMutton BrothMutton Broth292 recipesLemon SauceLemon Sauce236 recipesWhite BreadWhite Bread80 recipes