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Muttok or Lamb Chops Breaded

Breaded mutton or lamb chops fried and served with peas, string beans, or mashed potatoes.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Mutton and egg are a kitchen classic. They rank in the top 26% of all ingredient pairs, and cooks put them together in 1,648 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Muttok or Lamb Chops Breaded

Ingredients

Directions

Prepare the chops

  1. Trim the chops, leaving about ½ inch of fat on the outside.

  2. For loin chops, turn the soft flap end round in a horseshoe shape.

  3. For rib chops, cut 1½ inches of meat from the bone and scrape it.

Bread and fry

  1. Dip the chops in beaten eggs, then coat with breadcrumbs.

  2. Heat fat in a pan until very hot.

  3. Fry mutton chops for 1 minute and lamb chops for 2 minutes.

Serve

  1. Serve the chops around a mound of green peas, string beans, or mashed potatoes.

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 + 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

Eggs
Bind the breadcrumb coating so it adheres to the chops during frying.
Breadcrumbs
Form a crisp, browned crust around the meat when fried.
Fat for frying
Conducts heat to brown the coating and cook the chops quickly.

The step that matters

Heat fat until very hot before frying. Hot fat sears the breaded coating quickly, forming a crust that seals in juices and keeps the coating from absorbing excess grease. Fat that is not hot enough lets the coating soak up oil and cook unevenly.

“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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