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Mutton Cutlets

Mutton cutlets coated with ham, truffles, and breadcrumbs, then broiled or fried, served with a piquante sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 14 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

Ingredients

Directions

Prepare the cutlets

  1. Trim the mutton cutlets.

  2. Dip the trimmed cutlets in beaten eggs.

  3. Coat the cutlets with a mixture of finely minced ham and truffles.

  4. After 15 minutes, dip the cutlets in beaten eggs again.

  5. Coat the cutlets with bread crumbs.

Wrap in paper

  1. Cut heart-shaped pieces of white paper.

  2. Oil the paper with butter or salad oil.

  3. Place a cutlet in each piece of paper.

  4. Fold the edges of the paper securely.

  5. Broil the cutlets until done.

Marinate and broil

  1. For a variation, dip the cutlets in batter.

  2. Fry the battered cutlets instead of broiling.

  3. Mix equal parts oil and vinegar with onion, pepper, salt, spices, and herbs to make the marinate.

  4. Soak the trimmed cutlets in the marinate for 4–5 hours.

  5. Dip the marinated cutlets in melted butter.

  6. Broil the cutlets, basting with butter.

  7. Serve with a sauce piquante and optional mushroom or truffle trimmings.

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. Ham + breadtop 7% of all pairs
    Smell alikemoderate
    Cooked together2,536 recipes

    Shared aroma: 2-acetyl-1-pyrroline (popcorn, roasted).

  3. Truffle + buttertop 11% of all pairs
    Smell alikemoderate
    Cooked together2,209 recipes

    Shared aroma: nonanal (fat, citrus).

  4. Ham + truffletop 12% of all pairs
    Smell alikemoderate
    Cooked together516 recipes

    Shared aroma: 1-octen-3-one (mushroom, metallic).

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

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

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

What each ingredient does

Eggs
Beaten eggs bind the coating so the bread crumbs adhere to the cutlets.
Bread crumbs
Form a crisp, browned outer crust when broiled or fried.
Butter or fine salad oil
Adds fat that helps the cutlets brown and keeps them moist while cooking.
Finely minced ham
Adds savoury, salty flavour to the coating layer.
Finely minced truffles
Adds a rich, aromatic flavour to the coating layer.

The step that matters

Coating in egg a second time. The second egg dip, after the ham and truffle layer rests, helps the bread crumbs stick firmly. Without a good egg layer the crumbs can fall off during broiling or frying.

Swap the onion

How well each one fits the dish's main ingredients (mutton, egg, ham, truffle, bread, butter, vinegar):

  1. Asparagusfits better
  2. Shallotfits better
  3. Leekfits about as well
  4. Onionthe original

Fit is the average pairing score against mutton, egg, ham, truffle, bread, butter, vinegar. Candidates are from the same food group and used in at least 100 recipes.

“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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