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Mutton Cutlets

Mutton cutlets coated in bread crumbs and herbs, fried and served in a gravy.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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Why it works: Thyme and marjoram match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 2,225 recipes. Both carry terpineol, which smells pine, woody. The science ↓

Mutton Cutlets

Ingredients

Directions

Prepare

  1. Cut the mutton into cutlets and beat them.

  2. Mix the bread crumbs, pepper, salt, parsley, lemon thyme, and sweet marjoram.

  3. Rub the cutlets with melted butter and cover them thickly with the bread mixture.

Cook

  1. Fry the cutlets in butter for 10 minutes.

  2. Transfer the cutlets to a saucepan with gravy thickened with flour and butter.

  3. Simmer for 10 to 15 minutes.

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. Thyme + marjoramtop 1% of all pairs
    Smell alikestrong
    Cooked together2,225 recipes

    Shared aroma: terpineol (pine, woody).

  2. Parsley + thymetop 1% of all pairs
    Smell alikestrong
    Cooked together9,057 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

  3. Parsley + marjoramtop 1% of all pairs
    Smell alikestrong
    Cooked together1,979 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

  4. Parsley + lemontop 1% of all pairs
    Smell alikestrong
    Cooked together14,037 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  5. Lemon + marjoramtop 1% of all pairs
    Smell alikestrong
    Cooked together957 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

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

What each ingredient does

Leg of mutton
Provides the meat that is cut into cutlets and cooked until tender.
Bread crumbs
Form a herb crust that browns during frying and holds the coating on the cutlets.
Melted butter
Adds fat that helps the crumb coating brown and gives the cutlets richness.
Flour
Thickens the gravy so it clings to the cutlets.
Gravy
Supplies liquid and savory flavor for the simmering finish.

The step that matters

Fry the cutlets in butter for 10 minutes. The crumb coating needs enough butter and heat to brown evenly without burning. Frying sets the crust and seals the surface, so the cutlets keep their shape and juices during the later simmer.

“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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