Name: Lamb, Breast Of, in Cutlets Bread Crumbed with Poor Man’s Sauce
Ingredients: breast of lamb; bread crumbs; poor man’s sauce

Why it works: Lamb and bread work together. They rank in the top 14% of all ingredient pairs, and cooks put them together in 598 recipes. Both carry 2-undecenal, which smells sweet. The science ↓

Lamb, Breast Of, in Cutlets Bread Crumbed with Poor Man’s Sauce

Ingredients

breast of lamb
bread crumbs
poor man’s sauce

Directions

Prepare

Cut the breast of lamb into cutlets.
Prepare poor man's sauce according to your recipe.

Cook and serve

Coat each cutlet with bread crumbs.
Fry the breaded cutlets until golden brown.
Serve with the poor man's sauce.

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.

Lamb + breadtop 14% of all pairs

Smell alikemoderate

Cooked together598 recipes

Shared aroma: 2-undecenal (sweet).
Lamb + saucetop 21% of all pairs

Smell alikelow

Cooked together925 recipes

Shared aroma: decanoic acid (soapy, waxy).
Bread + saucetop 22% of all pairs

Smell alikelow

Cooked together4,934 recipes

Shared aroma: ethanol (alcoholic, ethereal).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Breast of lamb: Forms the meat of the cutlets, giving the dish its main body and savory flavor.
Bread crumbs: Form a crisp, golden coating that browns during frying and protects the meat.

The step that matters

Frying the breaded cutlets until golden brown. Frying at a steady heat browns the crumb coating through the Maillard reaction while the lamb cooks through. Too little heat leaves the coating greasy and soggy, and too much browns it before the meat is cooked.

“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.

Brown Bread461 recipes

White Bread80 recipes

Bread Omelette60 recipes

Oatmeal Bread51 recipes

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Lamb, Breast Of, in Cutlets Bread Crumbed with Poor Man’s Sauce