Why it works: Pepper and parsley match in chemistry and in kitchens. They rank in the top 2% of all ingredient pairs, and cooks put them together in 34,122 recipes. Both carry 4'-methylacetophenone, which smells bitter almond. The science ↓
Mutton Cutlets
Ingredients
Directions
Prepare the chops
Trim the chine from the chops and cut them to the same size.
Scrape the meat from the bone end to a depth of 1 inch.
Season the chops with pepper and coarse sea salt.
Coat and fry
Brush each chop with beaten egg.
Toss the chops in a mixture of bread crumbs and chopped parsley.
Fry the chops in deep, hot fat until golden brown.
Serve
Serve with brown gravy or tomato sauce and mashed potatoes.
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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Pepper + parsleytop 2% of all pairsSmell alikestrongCooked together34,122 recipes
Shared aroma: 4'-methylacetophenone (bitter almond).
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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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Parsley + breadtop 15% of all pairsSmell alikemoderateCooked together8,588 recipes
Shared aroma: 2,4-decadienal (seaweed).
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Mutton + peppertop 16% of all pairsSmell alikelowCooked together5,442 recipes
Shared aroma: trans-2-nonenal (cardboard, fatty).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Mutton chops
- Provide the meat that is cooked and served as the main component of the cutlet.
- Beaten egg
- Acts as a binder so the bread crumb coating adheres to the chops.
- Bread crumbs
- Form a crisp, golden coating that browns when fried.
The step that matters
Fry the chops in deep, hot fat until golden brown.. If the fat is not hot enough, the coating absorbs oil and turns greasy before it crisps, while the meat may stay underdone. Hot fat sets the crumb quickly and browns it.
“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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