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Lamb Cutlets

Breaded lamb cutlets coated in egg yolk and breadcrumbs, then fried until cooked.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 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

Ingredients

Directions

Prepare

  1. Trim the lamb cutlets to remove excess fat.

  2. In a bowl, beat the egg yolk.

  3. Add the grated bread crumbs or crushed crackers, salt, and pepper to the egg yolk and mix well.

Coat and fry

  1. Dip the cutlets in the mixture to coat them.

  2. Fry the coated cutlets in butter or lard over gentle heat until thoroughly cooked.

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

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

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

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

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

    Shared aroma: 2-undecenal (sweet).

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

Egg yolk
Binds the crumb coating to the lamb so it stays on during frying.
Bread crumbs or crushed crackers
Form a crisp, golden crust around the cutlets when fried.
Lamb cutlets
Provide the main meat, which cooks through in the fat.

The step that matters

Frying over gentle heat. Gentle heat lets the lamb cook through to the centre before the breaded coating over-browns or burns. Fat should be moderately hot and the cutlets turned so both sides cook evenly.

“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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