Why it works: Butter and bread 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
Season the mutton cutlets with pepper and coarse sea salt.
Heat melted butter in a pan.
Add the cutlets, turning them often.
Dip the cutlets in bread crumbs.
Cook
Broil the cutlets over a clear fire.
Fry the cutlets in hot lard.
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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Butter + breadtop 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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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).
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Pepper + breadtop 16% of all pairsSmell alikemoderateCooked together20,964 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
- The main meat, which is cooked through by broiling and frying.
- Bread crumbs
- Form a crisp, browned coating on the outside of the cutlets.
- Melted butter
- Adds fat and richness and helps the cutlets brown in the pan.
- Hot lard
- Fries the coated cutlets, adding fat for a crisp, golden crust.
The step that matters
Dip the cutlets in bread crumbs. The crumb coating must be dry and evenly pressed on before frying, since loose or damp crumbs fall off or burn unevenly in the hot fat.
“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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