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Braized Mutton Cutlets

Braised mutton cutlets studded with red tongue and black truffles, coated in Soubise sauce, breaded, fried, and served with a 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 each cutlet with reduced Soubise sauce and let it cool until set.

  3. Beat the eggs with a little coarse sea salt.

  4. Dip each cutlet in the egg mixture, then coat with bread crumbs, pressing them on smoothly.

  5. Place the cutlets on a dish in a cool place until 20 minutes before serving.

Fry and serve

  1. Heat hog's lard in a deep frying pan.

  2. Fry the cutlets until they are a deep yellow color.

  3. Drain the cutlets on a napkin or paper to absorb excess grease.

  4. Arrange the cutlets in a circle on a vegetable border.

  5. Fill the center with a Macedoine of vegetables and pour half glaze around the base before serving.

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

Eggs
Bind the bread crumb coating so it adheres to the cutlets during frying.
Bread crumbs
Form a crisp, golden outer crust when fried in hot fat.
Soubise sauce
Sets into a firm layer that holds the coating and adds onion flavor.
Hog's lard
Conducts heat for frying and browns the crumb coating to a deep golden color.

The step that matters

Let the Soubise coating set fully before breading. If the reduced Soubise is still warm or soft, it will smear under the egg and crumbs and the coating can slide off in the hot fat. Cooling until firm gives the breading a stable base.

“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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