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Cutlets of Cold Mutton

Cold mutton cutlets coated in egg and breadcrumbs, then fried or broiled and finished with butter.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 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 ↓

Cutlets of Cold Mutton

Ingredients

Directions

Prepare

  1. Trim the mutton into well-shaped cutlets, not very thin.

  2. Dip the cutlets into beaten egg and then into seasoned bread crumbs.

Cook and serve

  1. Broil or fry the cutlets over a quick fire until browned and heated through.

  2. Before serving, dip or sprinkle the cutlets with melted butter to prevent them from being dry.

  3. Add a few additional crumbs to adhere after moistening with butter.

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 + buttertop 16% of all pairs
    Smell alikemoderate
    Cooked together3,781 recipes

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

  5. Egg + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked 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
Provides the main meat, which is cooked through and shaped into the cutlets.
Egg
Binds the seasoned bread crumbs to the surface of the cutlets.
Seasoned bread crumbs
Form a crisp, browned coating when broiled or fried.
Butter
Adds moisture and richness to help keep the cutlets from drying out.

The step that matters

Moistening with butter before serving. Lean cooked meat loses moisture as it heats and dries out on the surface. Brushing or dipping in melted butter adds fat and moisture that keeps the cutlets from tasting dry, and the extra crumbs help the coating stay attached.

“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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