Why it works: Mutton and sauce are a kitchen classic. They rank in the top 25% of all ingredient pairs, and cooks put them together in 1,087 recipes. Both carry decanoic acid, which smells soapy, waxy. The science ↓
Mutton Cutlets
Ingredients
Directions
Cut the bones of the neck of mutton short and remove the chine bone completely.
Cut thin chops, ensuring every other one is without bone, and trim them for uniform appearance.
Flatten the chops well.
Cover the chops with the cutlet preparation and fry until delicately browned.
Serve with a fine vegetable puree or sauce, arranging the cutlets in a circle or round the dish.
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.
-
Mutton + saucetop 25% of all pairsSmell alikelowCooked together1,087 recipes
Shared aroma: decanoic acid (soapy, waxy).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
More mutton cutlets recipes
You might also like
Mutton Broth292 recipes
Haricot Mutton59 recipes
Mutton Soup56 recipes
Curried Mutton9 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.