Skip to main content
Main

Braized Mutton Cutlets

Braised mutton cutlets coated with eggs, breadcrumbs, and Soubise sauce, served with a vegetable macedoine and glaze.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
Jump to recipe ↓

Why it works: Mutton and bread are a kitchen classic. They rank in the top 12% of all ingredient pairs, and cooks put them together in 1,488 recipes. Both carry delta-decalactone, which smells sweet, creamy. The science ↓

Braized Mutton Cutlets

Ingredients

Directions

Prepare the cutlets

  1. Stud the mutton cutlets with red tongue and black truffles.

  2. Braise and trim the cutlets.

  3. Coat each cutlet with reduced Soubise sauce and let it set.

  4. Dip the cutlets in beaten eggs seasoned with salt.

  5. Coat the cutlets with bread crumbs. Flatten the bread crumbs with a knife.

  6. Place the cutlets in a cool place until ready to fry.

Fry and serve

  1. Heat hog's lard in a deep frying pan.

  2. Fry the cutlets until deep yellow.

  3. Drain the cutlets on a napkin or paper to absorb excess grease.

  4. Arrange the cutlets in a circle on a vegetable border. Fill the center with Macedoine of vegetables. Pour half glaze around the base.

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

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

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

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

  3. Truffle + breadtop 16% of all pairs
    Smell alikelow
    Cooked together531 recipes

    Shared aroma: furaneol (caramel, strawberry).

  4. Mutton + truffletop 17% of all pairs
    Smell alikemoderate
    Cooked together98 recipes

    Shared aroma: 1-nonanal (fatty, waxy).

  5. Truffle + eggtop 18% of all pairs
    Smell alikemoderate
    Cooked together1,604 recipes

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

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 braised, then cooked through and served as the dish.
3 whole eggs
Beaten eggs bind the bread crumbs to the cutlet surface.
Bread crumbs
Form a crisp, golden coating when fried.
Hog's lard
Frying fat that conducts heat and browns the crumb coating.

The step that matters

Fry the cutlets until deep yellow. Frying in hot fat sets and browns the crumb coating quickly. If the fat is too cool, the crumbs absorb grease and turn soggy; if too hot, they darken before the meat is heated through.

“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.

More mutton cutlets recipes

Braised 15Portuguese 12Broiled 10Breaded 9Cold 6with Green Peas 6 See all 120 →

You might also like

Brown BreadBrown Bread461 recipesMutton BrothMutton Broth292 recipesWhite BreadWhite Bread80 recipesBread OmeletteBread Omelette60 recipes