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Lamb Cutlets, a LA Chevreuse

A lamb cutlet dish braised, coated in Parmesan and breadcrumbs, fried, and served with truffles, mushrooms, fat livers, and Supreme sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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Why it works: Truffle and mushroom are a kitchen classic. They rank in the top 4% of all ingredient pairs, and cooks put them together in 1,900 recipes. Both carry 2,4-nonadienal, which smells fatty, green. The science ↓

Lamb Cutlets, a LA Chevreuse

Ingredients

Directions

Prepare

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

  2. Once cooked, press and trim the cutlets.

  3. Mask the cutlets with a puree of onions mixed with Parmesan cheese.

  4. When cold, dip each cutlet in beaten egg and roll in bread crumbs.

  5. Shape the cutlets with a knife and arrange them in a dish or sauté pan until ready to cook.

Fry and serve

  1. Fry the cutlets in heated hog's lard until golden brown.

  2. Dish up the cutlets and place a small paper frill on the bone of each.

  3. Fill the center with small circular scallops of truffles, mushrooms, and fat livers tossed in Supreme sauce.

  4. Pour some of the sauce around the base of the entrée and serve.

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. Truffle + mushroomtop 4% of all pairs
    Smell alikemoderate
    Cooked together1,900 recipes

    Shared aroma: 2,4-nonadienal (fatty, green).

  2. Parmesan cheese + mushroomtop 6% of all pairs
    Smell alikemoderate
    Cooked together1,199 recipes

    Shared aroma: methyl 2-methylbutyrate (apple, fatty).

  3. Bread + mushroomtop 10% of all pairs
    Smell alikemoderate
    Cooked together2,536 recipes

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

  4. Lamb + mushroomtop 12% of all pairs
    Smell alikemoderate
    Cooked together450 recipes

    Shared aroma: 2,4-nonadienal (fatty, green).

  5. Parmesan cheese + truffletop 12% of all pairs
    Smell alikemoderate
    Cooked together140 recipes

    Shared aroma: ethyl isobutyrate (fruity, ethereal).

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 body of the dish, becoming tender through braising and pressing.
Parmesan cheese
Adds savory, salty flavor and helps the coating brown as the puree is applied.
Beaten egg
Acts as the binder that holds the bread crumbs to the cutlet during frying.
Bread crumbs
Form a crisp, golden crust when fried in hot fat.
Hog's lard
Conducts heat for frying and gives the coating a rich, golden browning.

The step that matters

Frying the breaded cutlets. The egg and crumb coating must be cold and set before frying, and the fat must be hot. Otherwise the crumbs can absorb fat and become greasy, or the coating can slip off before it browns and crisps.

“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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