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Mutton Cutlets, Bread-crumbed

Breaded mutton cutlets served with macaroni, grated Parmesan, béchamel, and Provengale sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 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 ↓

Mutton Cutlets, Bread-crumbed

Ingredients

Directions

Prepare and fry

  1. Bread-crumb the mutton cutlets.

  2. Fry the cutlets in butter until they are a light color and glazed.

Plate and serve

  1. Dish up the cutlets and garnish the center with cooked macaroni.

  2. Top the macaroni with grated Parmesan cheese and a spoonful of béchamel sauce.

  3. Pour Provengale sauce around the base of the dish and serve.

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. Butter + parmesan cheesetop 9% of all pairs
    Smell alikemoderate
    Cooked together4,163 recipes

    Shared aroma: guaiacol (smoky, sweet).

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

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

  4. Butter + saucetop 15% of all pairs
    Smell alikelow
    Cooked together15,338 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  5. Bread + parmesan cheesetop 15% of all pairs
    Smell alikemoderate
    Cooked together577 recipes

    Shared aroma: guaiacol (smoky, sweet).

Butter and sauce barely smell alike, yet cooks put them together in 15,338 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Mutton cutlets
Main protein that is cooked and served as the centerpiece of the dish.
Bread crumbs
Form a crisp coating that browns during frying and protects the meat.
Butter
Conducts heat for frying and promotes browning and a glazed surface.
Macaroni
Provides a starchy bed that accompanies the cutlets on the plate.
Grated parmesan cheese
Adds savory, salty flavor and melts slightly over the macaroni.

The step that matters

Fry the cutlets in butter until light and glazed. Breaded cutlets can burn before the meat is cooked through if the heat is too high. Gentle, steady heat browns the crumb evenly through the Maillard reaction while the interior cooks.

“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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