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Lamb-cutlets, a LA Princesse

Lamb cutlets seasoned, coated in egg and breadcrumbs, and fried until golden.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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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 ↓

Lamb-cutlets, a LA Princesse

Ingredients

Directions

Prepare

  1. Prepare the lamb cutlets as you would veal cutlets.

  2. Braise, press, and trim the cutlets.

  3. Season the cutlets with coarse sea salt and black pepper.

Coat and fry

  1. Dip each cutlet in beaten egg, then coat with breadcrumbs.

  2. In a sauté pan, melt butter over medium heat.

  3. Fry the cutlets in the sauté pan until golden brown.

  4. Garnish with chopped parsley before serving.

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. Pepper + parsleytop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  2. Lamb + parsleytop 11% of all pairs
    Smell alikemoderate
    Cooked together1,322 recipes

    Shared aroma: 2,4-decadienal (seaweed).

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

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

  4. Butter + parsleytop 15% of all pairs
    Smell alikemoderate
    Cooked together28,563 recipes

    Shared aroma: trans-2-hexenal (green, leafy).

  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
The main meat, which is braised, pressed and trimmed before frying.
Egg
Binds the breadcrumb coating so it adheres to the cutlets during frying.
Breadcrumbs
Form a crisp coating that browns during frying.
Butter
Fat for frying that adds richness and helps the coating brown.

The step that matters

Fry the cutlets until golden brown. Frying over medium heat browns the breadcrumb coating through the Maillard reaction while the lamb cooks through. Too high a heat burns the coating before the meat is done, and too low a heat leaves it pale and greasy.

“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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