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Lamb Cutlets, Cold

Lamb cutlets fried or broiled, coated in beaten egg and bread crumbs, served cold.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 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 ↓

Lamb Cutlets, Cold

Ingredients

Directions

Prepare

  1. Cut the lamb into neat cutlets, each about ¾ inch thick.

  2. Dip each cutlet in the beaten egg, then coat with bread crumbs.

Cook

  1. Before broiling, dip the cutlets in a little clarified butter for moisture.

  2. Fry or broil the cutlets until lightly browned on both sides, about 5 to 6 minutes.

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

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

  3. Lamb + breadtop 14% of all pairs
    Smell alikemoderate
    Cooked together598 recipes

    Shared aroma: 2-undecenal (sweet).

  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
Forms the main body of the dish, cooked to tender, juicy meat inside the coating.
Beaten egg
Acts as a binder so the bread crumbs adhere to the lamb as a coating.
Bread crumbs
Form a crisp, golden coating that browns during frying or broiling.
Clarified butter
Adds fat that helps keep the cutlets moist and promotes browning.

The step that matters

Dipping in clarified butter before broiling. Fat on the surface helps the crumb coating brown evenly and keeps the lean lamb from drying out under heat.

“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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