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Cutlets of Cold Roast Lamb or Mutton

Cold slices of roast lamb or mutton coated in egg and seasoned breadcrumbs, then broiled or fried until browned.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Egg and bread are a kitchen classic. They rank in the top 13% of all ingredient pairs, and cooks put them together in 22,662 recipes. Both carry (e)-2-octenal, which smells fatty, green. The science ↓

Cutlets of Cold Roast Lamb or Mutton

Ingredients

Directions

Prepare

  1. Slice the cold meat from an underdone joint of lamb or mutton.

  2. Dip the slices into the egg.

  3. Coat the slices with well-seasoned bread crumbs.

Cook

  1. Broil or fry the slices over high heat until browned and heated through, without overcooking.

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

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

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

    Shared aroma: 2-undecenal (sweet).

  3. Lamb + eggtop 27% of all pairs
    Smell alikemoderate
    Cooked together1,204 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

Cold lamb or mutton
Provides the main meat, which is already cooked and only needs heating through.
Egg
Binds the bread crumbs to the meat so the coating holds during cooking.
Seasoned bread crumbs
Form a crisp, browned crust that protects the meat while it heats.

The step that matters

Broil or fry without overcooking. The meat is already cooked, so the goal is only to brown the coating and heat the slices through. Prolonged high heat dries out the lean meat and toughens it, so the slices should be removed once browned and hot.

“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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