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Cotelettes D'agneau a LA Henri IV.- -lamb Cutlets, Henry IV. Style

Lamb cutlets coated in egg, breadcrumbs, and Parmesan, fried and served over saffron risotto with tomato and veal gravy.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 15 ingredients
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Why it works: Saffron and tomato work together. They rank in the top 4% of all ingredient pairs, and cooks put them together in 369 recipes. Both carry alpha-pinene, which smells pine, turpentine. The science ↓

Cotelettes D'agneau a LA Henri IV.- -lamb Cutlets, Henry IV. Style

Ingredients

Directions

Prepare the cutlets

  1. Season the lamb chops with salt and pepper.

  2. Dip the chops in beaten eggs, then roll in a mixture of bread crumbs and grated Parmesan cheese.

Cook and serve

  1. Fry the chops in clarified butter or lard until golden brown.

  2. Serve the chops on a bed of saffron risotto and pour tomato sauce blended with rich veal gravy 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. Saffron + tomatotop 4% of all pairs
    Smell alikemoderate
    Cooked together369 recipes

    Shared aroma: alpha-pinene (pine, turpentine).

  2. Pepper + saffrontop 7% of all pairs
    Smell alikemoderate
    Cooked together781 recipes

    Shared aroma: estragole (anise, licorice).

  3. Bread + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

    Shared aroma: delta-decalactone (sweet, creamy).

  4. Pepper + tomatotop 7% of all pairs
    Smell alikemoderate
    Cooked together17,923 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  5. Parmesan cheese + buttertop 9% of all pairs
    Smell alikemoderate
    Cooked together4,163 recipes

    Shared aroma: guaiacol (smoky, sweet).

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

What each ingredient does

Eggs
Bind the bread crumb coating so it adheres to the chop.
Bread crumbs
Form a crisp, golden coating around the lamb when fried.
Grated parmesan cheese
Adds savoury flavour and helps the coating brown.
Clarified butter or lard
Fat for frying that conducts heat evenly and browns the coating.
Lamb chops
The main protein, cooked through while the coating crisps.

The step that matters

Fry the chops until golden brown. Frying over steady heat browns the crumb coating through the Maillard reaction while the meat cooks inside. Too little heat leaves the coating pale and greasy, and too much burns it before the lamb is cooked through.

Swap the saffron

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

  1. Parsleyfits better
  2. Garlicfits better
  3. Celeryfits better
  4. Saffronthe original

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