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Lamb Cutlets, French Receipt

Breaded lamb cutlets fried in butter, served with lemon slices.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Butter and bread 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, French Receipt

Ingredients

Directions

Prepare the cutlets

  1. Flatten the lamb cutlets with a knife.

Brown the cutlets

  1. Melt butter in a frying pan over low heat.

  2. Sprinkle salt over the cutlets and brown them in the pan.

  3. Remove the cutlets and let the butter cool in the pan.

Make the coating and cook

  1. Beat the egg yolks and pour gently into the cooled butter, stirring with a wooden spoon.

  2. Dip the cutlets in the egg mixture, then coat with bread crumbs.

  3. Place the cutlets on a grill and turn until nicely browned.

  4. Serve with lemon slices.

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. Butter + breadtop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

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

  2. Egg + breadtop 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. Butter + lemontop 16% of all pairs
    Smell alikemoderate
    Cooked together41,227 recipes

    Shared aroma: 3-hexenal (apple, fruity).

  5. Butter + eggtop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

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

What each ingredient does

Lamb cutlets
Provide the main meat, which browns and cooks through to become tender.
Butter
Adds richness and helps the cutlets brown in the pan.
Yolks of 2 eggs
Bind the mixture so the bread crumbs stick to the cutlets.
Bread crumbs
Form a crisp, golden coating on the outside of the cutlets.

The step that matters

Let the butter cool before adding the egg yolks. Hot butter would scramble the beaten yolks instead of letting them blend into a smooth, binding mixture. Cooling the butter first keeps the egg smooth and coating even.

Swap the lemon

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

  1. Coconutfits about as well
  2. Figfits about as well
  3. Lemonthe original
  4. Pumpkinfits about as well

Fit is the average pairing score against lamb, butter, egg, bread. 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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