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Mutton Cutlets

Breaded mutton cutlets served with mashed potatoes, Brussels sprouts, green peas, or haricot bean puree.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 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. Saw off the chine bone and the end of the rib bones if necessary.

  2. Cut the cutlets, giving a bone to each cutlet.

  3. Trim most of the fat, leaving a small piece around the lean part of each cutlet.

  4. Scrape the bones clean.

Bread and cook

  1. Beat the egg in a plate, add salt and pepper.

  2. Dip the cutlets into the egg, then coat with bread crumbs on a piece of soft paper.

  3. Toss the cutlet lightly from one hand to the other to remove excess crumbs.

  4. Heat the butter in a frying pan until hot.

  5. Cook the cutlets for about ten minutes, turning carefully when browned.

Serve

  1. Serve with mashed potatoes, Brussels sprouts, green peas, or haricot bean puree.

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

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

  3. Egg + breadtop 13% of all pairs
    Smell alikemoderate
    Cooked together22,662 recipes

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

  4. Mutton + peppertop 16% of all pairs
    Smell alikelow
    Cooked together5,442 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  5. Mutton + buttertop 16% of all pairs
    Smell alikemoderate
    Cooked together3,781 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

Neck of mutton
Provides the meat and bone for each cutlet, the main substance of the dish.
Egg
Binds to the cutlets so the bread crumbs adhere as a coating.
Bread crumbs
Form a crisp, golden coating that browns when fried in butter.
Butter
Conducts heat in the frying pan and browns the crumb coating, adding richness.

The step that matters

Turning the cutlets when browned. Loose, excess crumbs and a crust that has not set can break away when turned, so the coating is best left to brown fully before turning carefully.

“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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