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Lamb Cutlets and Tomata Sauce

Lamb cutlets coated in breadcrumbs and fried, served with tomato sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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Why it works: Parsley and thyme match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 9,057 recipes. Both carry cuminaldehyde, which smells Spicy, cumin. The science ↓

Lamb Cutlets and Tomata Sauce

Ingredients

Directions

Prepare the cutlets

  1. Trim the lamb cutlets neatly and scrape the meat from the bone.

  2. In a stew pan, melt the butter with the chopped shallot, parsley, thyme, mushrooms, pepper, and salt.

  3. Remove the pan from heat when the butter is melted and let it thicken slightly.

  4. Dip the cutlets in the butter mixture, then roll them in bread crumbs.

Fry and serve

  1. Heat clarified butter in a sauté pan and fry the cutlets until they are nicely browned on both sides.

  2. Remove the cutlets from the pan and place them on a clean cloth to absorb excess butter.

  3. Arrange the cutlets around a dish and serve with tomato sauce in the center.

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. Parsley + thymetop 1% of all pairs
    Smell alikestrong
    Cooked together9,057 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

  2. Shallot + parsleytop 1% of all pairs
    Smell alikestrong
    Cooked together3,737 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  3. Shallot + thymetop 1% of all pairs
    Smell alikestrong
    Cooked together1,476 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

  4. Parsley + peppertop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  5. Thyme + peppertop 4% of all pairs
    Smell alikemoderate
    Cooked together11,585 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

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

What each ingredient does

Lamb
Forms the main body of the dish and carries its rich, savory flavor.
Butter
Adds richness and flavor, and browns to give the coated cutlets a golden crust.
Bread crumbs
Form a crisp, browned coating that contrasts with the tender meat.
Shallot
Adds a mild, sweet onion-like aroma to the butter coating.

The step that matters

Frying the breaded cutlets. Fry over moderate heat so the bread crumb coating browns evenly before the lamb overcooks. Too much heat scorches the crumbs while the centre stays raw, and too little leaves the coating pale and greasy.

“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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