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 ↓
Modern Cookery
Ingredients
Directions
Prepare
Take the remains of a roast loin or neck of mutton.
Dip the meat into beaten egg and then coat with seasoned bread crumbs.
Cook
Broil or fry over high heat until browned and heated through.
Brush the cutlets with melted butter to prevent them from being dry.
Sprinkle additional bread crumbs on top after moistening with butter.
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.
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Bread + buttertop 7% of all pairsSmell alikemoderateCooked together27,232 recipes
Shared aroma: delta-decalactone (sweet, creamy).
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Mutton + breadtop 12% of all pairsSmell alikemoderateCooked together1,488 recipes
Shared aroma: delta-decalactone (sweet, creamy).
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Egg + breadtop 13% of all pairsSmell alikemoderateCooked together22,662 recipes
Shared aroma: (e)-2-octenal (fatty, green).
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Mutton + buttertop 16% of all pairsSmell alikemoderateCooked together3,781 recipes
Shared aroma: trans-2-nonenal (cardboard, fatty).
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Egg + buttertop 17% of all pairsSmell alikemoderateCooked together118,967 recipes
Shared aroma: decanal (soap, orange peel).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Mutton
- Is the main meat, which is already cooked and is reheated and browned here.
- Egg
- Binds the seasoned bread crumbs to the meat so the coating stays on while cooking.
- Seasoned bread crumbs
- Form a crisp, browned crust on the outside of the cutlets.
- Butter
- Adds moisture and richness, helping keep the cutlets from drying out and aiding browning.
The step that matters
Brushing with melted butter. Cutlets made from already-cooked meat can dry out when reheated over high heat. Butter adds fat and moisture to the surface, which helps keep the meat tender and encourages even browning.
“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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