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Lamb Cutlets

Lamb cutlets are lamb chops sliced, breaded, fried, and served with beef gravy flavored with lemon juice.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Lamb and beef match in chemistry and in kitchens. They rank in the top 4% of all ingredient pairs, and cooks put them together in 896 recipes. Both carry 2,4-nonadienal, which smells fatty, green. The science ↓

Lamb Cutlets

Ingredients

Directions

Prepare

  1. Trim the fat from the lamb chops and cut each chop into two slices.

Cook and serve

  1. Dip the cutlets in the egg, then coat them with breadcrumbs.

  2. Fry the cutlets gently in butter until they are brown.

  3. Serve with a little beef gravy thickened and flavored with lemon juice.

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. Lamb + beeftop 4% of all pairs
    Smell alikestrong
    Cooked together896 recipes

    Shared aroma: 2,4-nonadienal (fatty, green).

  2. Butter + lemontop 16% of all pairs
    Smell alikemoderate
    Cooked together41,227 recipes

    Shared aroma: 3-hexenal (apple, fruity).

  3. Butter + beeftop 16% of all pairs
    Smell alikemoderate
    Cooked together10,847 recipes

    Shared aroma: 2-furfurylthiol (coffee, roasted).

  4. Egg + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

  5. Lamb + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together2,232 recipes

    Shared aroma: decanal (soap, orange peel).

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

What each ingredient does

Lamb chops
Provide the meat that forms the cutlet and carries most of the flavor.
Egg
Acts as a binder so the breadcrumbs stick to the cutlets.
Breadcrumbs
Form a crisp, browned coating that protects the meat while it fries.
Butter
Conducts heat for frying and adds richness and browning to the coating.
Lemon juice
Adds acidity that brightens the gravy served alongside the cutlets.

The step that matters

Fry the cutlets gently in butter. Frying over high heat browns the breadcrumb coating before the lamb cooks through, so the crust can burn while the center stays underdone. Gentle heat lets the coating brown evenly as the meat cooks.

Swap the lemon

How well each one fits the dish's main ingredients (lamb, egg, butter, beef):

  1. Coconutfits about as well
  2. Lemonthe original
  3. Pumpkinfits less well
  4. Figfits less well

Fit is the average pairing score against lamb, egg, butter, beef. Candidates are from the same food group and used in at least 100 recipes.

“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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