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Lamb Cutlets

Breaded lamb cutlets fried in butter until cooked.

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 Cutlets

Ingredients

Directions

Prepare

  1. Trim the lamb cutlets to remove excess fat.

  2. Beat the egg yolk in a bowl.

  3. Mix in the breadcrumbs or crushed crackers, and season with pepper and coarse sea salt.

  4. Dip the cutlets in the mixture.

Cook

  1. Fry the cutlets gently in butter 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. Lamb + peppertop 12% of all pairs
    Smell alikemoderate
    Cooked together3,165 recipes

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

  2. Egg + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

  3. Lamb + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together2,232 recipes

    Shared aroma: decanal (soap, orange peel).

  4. Pepper + buttertop 21% of all pairs
    Smell alikemoderate
    Cooked together85,593 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  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 cutlets
The main protein, which the coating surrounds and which must be cooked through.
Egg yolk
Acts as a binder, helping the breadcrumbs or crackers stick to the cutlets.
Breadcrumbs or crushed crackers
Form a crisp, browned coating when fried in butter.
Butter
Conducts heat for frying and adds richness and browning to the coating.

The step that matters

Fry the cutlets gently in butter until thoroughly cooked. Gentle heat lets the lamb cook through to the centre before the breaded coating over-browns or burns. Butter browns and can scorch at high heat, so moderate heat keeps the crust golden while the meat cooks 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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