Mutton Cutlets

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 + creamtop 8% of all pairs
   Smell alikemoderate
   Cooked together41,516 recipes

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

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

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

4. Potato + buttertop 13% of all pairs
   Smell alikemoderate
   Cooked together6,456 recipes

   Shared aroma: (z)-4-heptenal (biscuit, cream).

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

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

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

What each ingredient does

Neck of mutton

Forms the main body of the cutlets and supplies the meat and fat that flavour the dish.

Egg

Acts as a binder so the bread crumbs adhere to the cutlets.

Bread crumbs

Form a crisp, golden coating that browns during frying.

Potatoes

Provide the starchy base of the mash that the cutlets are arranged around.

Butter

Adds fat and richness, giving the mashed potatoes a smooth texture.

Cream

Adds moisture and richness, keeping the mashed potatoes soft and smooth.

The step that matters

Swap the potato

How well each one fits the dish's main ingredients (mutton, egg, bread, butter, cream):

1. Leekfits about as well
2. Asparagusfits about as well
3. Potatothe original
4. Chivefits about as well

Fit is the average pairing score against mutton, egg, bread, butter, cream. Candidates are from the same food group and used in at least 100 recipes.