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Breaded Lamb or Mutton Chops

Breaded lamb or mutton chops fried until golden brown.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Bread and egg 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 ↓

Breaded Lamb or Mutton Chops

Ingredients

Directions

Prepare

  1. Prepare the loin or French chops for broiling.

Bread and fry

  1. Dip the chops in bread crumbs, then in beaten egg, and finally in bread crumbs again.

  2. Fry the chops in deep fat until golden brown.

  3. Drain on brown paper and serve.

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 + eggtop 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

Lamb chops
The meat that is coated and fried, cooking through in the hot fat.
Bread crumbs
Form a crisp, golden coating that browns during frying.
Egg
Binds the bread crumbs to the chops so the coating adheres during frying.

The step that matters

Frying the breaded chops in deep fat. The fat must be hot enough to brown the crumb coating quickly. If it is too cool, the coating absorbs oil and turns greasy before the chop cooks through.

“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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