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Lamb Cutlets, to Prepare

Lamb cutlets prepared by flattening, coating with egg and breadcrumbs, then frying or braising, served with gravy and sliced cucumbers.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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Why it works: Cucumber and pepper are a kitchen classic. They rank in the top 12% of all ingredient pairs, and cooks put them together in 5,991 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

Lamb Cutlets, to Prepare

Ingredients

Directions

Prepare the cutlets

  1. Remove the chine bone from the lamb neck and saw the rib bones across, reducing the length to 3 or 4 inches.

  2. Trim off excess fat and scrape the end of the bone, leaving about ½ inch bare.

  3. Flatten the cutlets with a wet rolling pin or chopping knife for a more even surface.

Cook and serve

  1. Coat the cutlets with egg and breadcrumbs.

  2. Fry or braise the coated cutlets in butter or clarified fat.

  3. Serve with gravy and sliced cucumbers on the side.

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. Cucumber + peppertop 12% of all pairs
    Smell alikemoderate
    Cooked together5,991 recipes

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

  2. Lamb + peppertop 12% of all pairs
    Smell alikemoderate
    Cooked together3,165 recipes

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

  3. Lamb + cucumbertop 17% of all pairs
    Smell alikemoderate
    Cooked together269 recipes

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

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

    Shared aroma: decanal (soap, orange peel).

  5. Lamb + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together2,232 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 meat that is cooked and served as the main component of the dish.
Egg
Binds the breadcrumbs to the cutlets so the coating adheres during frying.
Breadcrumbs
Form a crisp, browned coating that protects the meat during frying.
Butter
Conducts heat for frying and adds richness and browning to the coating.
Gravy
Adds moisture and savory flavor to the served cutlets.

The step that matters

Coating with egg and breadcrumbs. If the egg coat is thin or uneven, breadcrumbs fall off in the pan and the surface browns unevenly. Pressing crumbs firmly onto an egg-washed surface gives a more even crust that holds during frying.

Swap the cucumber

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

  1. Asparagusfits better
  2. Potatofits better
  3. Capsicumfits better
  4. Cucumberthe original

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