Why it works: Flour and egg are a kitchen classic. They rank in the top 15% of all ingredient pairs, and cooks put them together in 106,462 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓
Mutton Cutlets, Egged, Crumbed Add Fried
Ingredients
Directions
Cut and trim the mutton cutlets.
Dredge the cutlets in flour.
Dip the floured cutlets in beaten egg.
Coat the cutlets with breadcrumbs.
Heat lard in a frying basket until boiling.
Fry the cutlets for six minutes until light brown.
Serve on an entree dish with your choice of sauce.
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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Flour + eggtop 15% of all pairsSmell alikelowCooked together106,462 recipes
Shared aroma: isobutyraldehyde (malty, green).
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Mutton + eggtop 26% of all pairsSmell alikemoderateCooked together1,648 recipes
Shared aroma: 2-nonenal (fatty, green).
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Mutton + flourtop 29% of all pairsSmell alikelowCooked together2,695 recipes
Shared aroma: hexanal (grass, green).
Flour and egg barely smell alike, yet cooks put them together in 106,462 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
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