Why it works: Pepper and parsley match in chemistry and in kitchens. They rank in the top 2% of all ingredient pairs, and cooks put them together in 34,122 recipes. Both carry 4'-methylacetophenone, which smells bitter almond. The science ↓
Breast of Lamb in Cutlets, Bread Crumbed, Sauce Tomata D LA Vilmet
Ingredients
Directions
The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.
Prepare
Trim the lamb cutlets and season with pepper and coarse sea salt.
In a bowl, mix the egg yolks with clarified butter, pepper, salt, and chopped parsley.
Coat and cook
Dip the cutlets in the egg mixture, then coat them well with bread crumbs, avoiding the bone.
Place the cutlets on a baking sheet and bake at 400°F (200°C) until browned, or broil them.
Serve
Serve with tomato sauce a la Vilmet.
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.
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Pepper + parsleytop 2% of all pairsSmell alikestrongCooked together34,122 recipes
Shared aroma: 4'-methylacetophenone (bitter almond).
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Butter + breadtop 7% of all pairsSmell alikemoderateCooked together27,232 recipes
Shared aroma: delta-decalactone (sweet, creamy).
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Lamb + parsleytop 11% of all pairsSmell alikemoderateCooked together1,322 recipes
Shared aroma: 2,4-decadienal (seaweed).
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Lamb + peppertop 12% of all pairsSmell alikemoderateCooked together3,165 recipes
Shared aroma: 2-nonenal (fatty, green).
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Egg + breadtop 13% of all pairsSmell alikemoderateCooked together22,662 recipes
Shared aroma: (e)-2-octenal (fatty, green).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Egg yolks
- Bind the coating so the bread crumbs stick to the cutlets.
- Bread crumbs
- Form a crisp, golden crust when baked or broiled.
- Clarified butter
- Adds fat that helps the coating brown and gives a rich flavor.
- Breast of lamb cutlets
- The main protein, cooked through while the crust browns.
The step that matters
Coating the cutlets well. Egg yolk acts as the glue for the bread crumbs, so gaps in the coating can let crumbs fall off and leave bare meat that dries or scorches. Full, even coverage gives an even crust during baking or broiling.
“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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