Why it works: Bread and butter 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 ↓
Entrees of Lamb
Ingredients
Directions
Prepare the cutlets
Insert a small piece of bone into each lamb cutlet.
Coat the cutlets with Allemande sauce, then dip in beaten egg, and coat again with bread crumbs.
Cook and serve
Heat clarified butter in a sauté pan and fry the cutlets until done.
Glaze the cutlets lightly and arrange them alternately on a serving dish.
Fill the center with white Toulouse ragout and pour Espagnole half-glaze around the entree.
Serve immediately.
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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Bread + buttertop 7% of all pairsSmell alikemoderateCooked together27,232 recipes
Shared aroma: delta-decalactone (sweet, creamy).
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Egg + breadtop 13% of all pairsSmell alikemoderateCooked together22,662 recipes
Shared aroma: (e)-2-octenal (fatty, green).
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Lamb + breadtop 14% of all pairsSmell alikemoderateCooked together598 recipes
Shared aroma: 2-undecenal (sweet).
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Sauce + buttertop 15% of all pairsSmell alikelowCooked together15,338 recipes
Shared aroma: ethanol (alcoholic, ethereal).
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Egg + buttertop 17% of all pairsSmell alikemoderateCooked together118,967 recipes
Shared aroma: decanal (soap, orange peel).
Sauce and butter barely smell alike, yet cooks put them together in 15,338 recipes: they work on texture and structure more than aroma.
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Lamb cutlets
- Form the main protein that is cooked until done and forms the centerpiece of the dish.
- Bread crumbs
- Form a crisp, golden coating that browns when fried in butter.
- Beaten egg
- Acts as a binder that helps the bread crumbs adhere to the cutlets.
- Clarified butter
- Fries the coated cutlets, adding richness and browning the crumb coating.
- Allemande sauce
- Adds a creamy, rich layer that helps the coating stick and adds flavor.
The step that matters
Coat the cutlets in egg and bread crumbs. The egg binds the bread crumbs to the cutlets; if the coating is loose or uneven it can fall off or burn in the pan, so the crumbs should be pressed on firmly and 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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