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Lamb K LA Matelot

Breaded lamb slices fried in lard.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Lamb and pepper are a kitchen classic. They rank in the top 12% of all ingredient pairs, and cooks put them together in 3,165 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Lamb K LA Matelot

Ingredients

Directions

Prepare

  1. Beat the egg in a bowl.

  2. Dip each slice of lamb into the beaten egg, allowing excess to drain off.

  3. Coat each piece with seasoned bread crumbs.

Fry

  1. Heat lard in a frying pan and fry the coated lamb until golden brown.

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

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

  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. Bread + peppertop 16% of all pairs
    Smell alikemoderate
    Cooked together20,964 recipes

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

  5. 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

Thick slices of cold lamb
Forms the main body of the cutlet, cooked through while the coating browns.
Egg
Acts as a binder so the bread crumbs stick to the lamb.
Bread crumbs
Form a crisp, golden coating that browns when fried.
Lard
Conducts heat in the pan and helps the coating brown evenly.

The step that matters

Draining the egg before coating. Excess egg left on the lamb will make the crumbs gummy and pull them off in the pan. Letting it drain leaves a thin, even layer that crisps when fried.

“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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