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Cuteets of Cold Mutton

Cutlets made from cold mutton, 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 ↓

Cuteets 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 extra 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

Egg
Beaten egg binds the bread-crumb coating so it adheres to the cutlet.
Seasoned bread-crumbs
Form a crisp, browned coating when broiled or fried.
Butter
Adds moisture and richness to keep the cooked cutlets from drying out.

The step that matters

Moistening with butter before serving. Cooked cold meat loses moisture as it dries, so butter applied before serving helps keep the cutlets from tasting dry. Extra crumbs pressed on after buttering give the coating something to grip.

“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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