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Braized Mutton Cutlets

Braised mutton cutlets coated in breadcrumbs and fried, served with a vegetable macedoine and glaze.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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Why it works: Mutton and truffle work together. They rank in the top 17% of all ingredient pairs, and cooks put them together in 98 recipes. Both carry 1-nonanal, which smells fatty, waxy. The science ↓

Braized Mutton Cutlets

Ingredients

Directions

Prepare

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

  2. Trim the cutlets and coat them with reduced Soubise sauce; let it set by cooling.

  3. Beat the eggs with a little salt and dip each cutlet in the mixture.

  4. Coat the cutlets with breadcrumbs, pressing them down with a knife.

  5. Place the cutlets in a cool place until 20 minutes before serving.

Fry and serve

  1. Heat the og's lard in a deep frying pan.

  2. Fry the cutlets until they are a deep yellow color, then drain on a napkin or paper.

  3. Arrange the cutlets in a circle on a vegetable border.

  4. Fill the center with a Macedoine of vegetables and pour half glaze around the base before serving.

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

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

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

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

  3. Mutton + eggtop 26% of all pairs
    Smell alikemoderate
    Cooked together1,648 recipes

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

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

What each ingredient does

Mutton cutlets
Provide the main meat that is coated, fried and served.
3 whole eggs
Bind the breadcrumbs to the cutlets so the coating adheres during frying.
Breadcrumbs
Form a crisp, golden outer crust when the cutlets are fried.
Black truffles
Add a earthy, aromatic flavour to the meat.

The step that matters

Frying the coated cutlets. The breadcrumb coating must be fully set and dry before frying, or it can separate. Fry in hot fat so the crust browns and seals quickly, keeping the meat inside moist rather than greasy.

“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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