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Lamb Cutlets, Fried, with Peas

Fried lamb cutlets served with buttered peas.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 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, Fried, with Peas

Ingredients

Directions

Prepare the cutlets

  1. Cut and trim the lamb cutlets.

  2. Dip the cutlets in egg, then coat them with bread crumbs.

  3. Fry the cutlets in plenty of boiling fat until golden brown.

  4. Drain the cutlets on kitchen paper and decorate each with a paper frill.

Cook the peas

  1. Boil the green peas until tender, then drain them.

  2. Add butter, salt, and pepper to the peas and mix well.

Serve

  1. Heap the peas in the center of a serving dish and arrange the cutlets around them.

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. Bread + peastop 11% of all pairs
    Smell alikemoderate
    Cooked together804 recipes

    Shared aroma: hexyl acetate (fruity, apple).

  3. Lamb + peppertop 12% of all pairs
    Smell alikemoderate
    Cooked together3,165 recipes

    Shared aroma: 2-nonenal (fatty, green).

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

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

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

    Shared aroma: 2-undecenal (sweet).

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

What each ingredient does

Lamb cutlets
The main protein, which is cooked through and browned in hot fat.
Egg
Binds the bread crumbs to the cutlets so the coating sticks during frying.
Bread crumbs
Form a crisp, golden coating that browns in the hot fat.
Green peas
Provide the vegetable side, softened by boiling until tender.
Butter
Adds richness and a smooth fat coating to the cooked peas.

The step that matters

Fry the cutlets in plenty of boiling fat until golden brown. Enough hot fat keeps its temperature when the cold cutlets are added, so the coating crisps and browns quickly instead of soaking up grease. Too little or cooler fat makes the crumbs greasy and pale.

Swap the peas

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

  1. Peasthe original
  2. Almondfits about as well
  3. Beansfits about as well
  4. Walnutfits about as well

Fit is the average pairing score against lamb, egg, bread, butter, pepper. 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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