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Lamb Chops Breaded

Breaded lamb chops are lamb chops coated in breadcrumbs and fried.

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 Chops Breaded

Ingredients

Directions

Prepare

  1. Trim the lamb chops and remove the skin.

  2. Season with coarse sea salt and black pepper.

Bread and fry

  1. Roll in fine bread crumbs.

  2. Dip in the beaten egg.

  3. Roll again in bread crumbs.

  4. Fry in hot fat for 6 minutes for rare or 8-10 minutes for well done.

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. Bread + eggtop 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. Pepper + breadtop 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

Lamb chops
Main protein; the cutlet is the body of the dish, cooked through by frying.
Beaten egg
Binds the bread crumbs to the meat so the coating stays on during frying.
Fine bread crumbs
Form a crisp, golden coating that browns in the hot fat.

The step that matters

Fry in hot fat. The fat must be hot enough to brown the crumb coating quickly; if it is too cool, the coating soaks up grease and turns heavy, and the chop overcooks before the crust sets. Timing matters because the rare and well-done times differ by several minutes.

“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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