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, with Piquante Sauce
Ingredients
Directions
Prepare
Cut the mutton loin into cutlets half an inch thick.
Beat the egg and mix with oil, water, salt, and pepper.
Brush the cutlets with the egg mixture and cover with bread crumbs.
Fry and serve
Melt butter or dripping in a frying pan.
Place the cutlets in the pan and pour the remaining butter or fat over them.
Cook over high heat for about seven minutes, turning when brown on one side.
Lift out carefully, avoiding piercing the meat, and drain excess fat.
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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Bread + buttertop 7% of all pairsSmell alikemoderateCooked together27,232 recipes
Shared aroma: delta-decalactone (sweet, creamy).
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Mutton + breadtop 12% of all pairsSmell alikemoderateCooked together1,488 recipes
Shared aroma: delta-decalactone (sweet, creamy).
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Egg + breadtop 13% of all pairsSmell alikemoderateCooked together22,662 recipes
Shared aroma: (e)-2-octenal (fatty, green).
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Mutton + peppertop 16% of all pairsSmell alikelowCooked together5,442 recipes
Shared aroma: trans-2-nonenal (cardboard, fatty).
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Mutton + buttertop 16% of all pairsSmell alikemoderateCooked 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
- Mutton loin
- Forms the main body of the dish, and its meat becomes tender and juicy when cooked quickly.
- Egg
- Binds the coating so the bread crumbs stick to the cutlets.
- Stale bread crumbs
- Form a crisp, golden crust that browns during frying.
- Butter or dripping
- Conducts heat into the crumb coating and adds richness and browning.
The step that matters
Cook over high heat, turning once. High heat browns the crumb coating quickly and seals the surface, so the crust sets before the meat dries out. Turning only when the underside is brown keeps the coating intact.
“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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