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Mutton Cutlets, with Piquante Sauce

Mutton cutlets made from sliced mutton loin, coated in egg and breadcrumbs, fried in butter.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 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, with Piquante Sauce

Ingredients

Directions

Prepare

  1. Ask the butcher to cut the top of the loin off and stew it separately.

  2. Cut the mutton loin into cutlets about ½ inch thick.

  3. Beat the egg, then mix in the oil, water, pepper, and salt.

  4. Brush the cutlets with the egg mixture, then coat them with bread crumbs.

Cook

  1. Melt 1 oz of butter in a frying pan, add the cutlets, and pour 2 oz of butter over them.

  2. Cook over medium heat for about 7 minutes, turning when browned on one side.

  3. Remove carefully and drain excess fat using kitchen paper.

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

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

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

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

  4. Mutton + peppertop 16% of all pairs
    Smell alikelow
    Cooked together5,442 recipes

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

  5. Mutton + buttertop 16% of all pairs
    Smell alikemoderate
    Cooked together3,781 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 loin
Forms the main body of the cutlets and provides the meaty flavour and chew.
Egg
Acts as a binder so the bread crumbs stick to the cutlets.
Bread crumbs
Form a crisp, golden coating that browns in the hot fat.
Butter
Conducts heat for frying and adds richness and browning to the coating.

The step that matters

Turning when browned on one side. Turning too early tears the breadcrumb coating off the cutlet, while leaving it too long on one side can scorch the crumbs before the meat is cooked through. Turning once at the right colour 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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