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Breaded Lamb Chops

Breaded lamb chops coated in seasoned breadcrumbs, fried in lard and butter.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Pepper and lemon match in chemistry and in kitchens. They rank in the top 3% of all ingredient pairs, and cooks put them together in 27,047 recipes. Both carry trans-2-nonenal, which smells cardboard, fatty. The science ↓

Breaded Lamb Chops

Ingredients

Directions

Prepare

  1. Season the bread crumbs with salt and pepper.

  2. Trim the lamb chops.

  3. Dip the chops in lemon juice, then in the seasoned crumbs, then in beaten egg, and finally in the crumbs again.

Fry

  1. Heat a skillet with plenty of lard and butter.

  2. Fry the chops over medium heat until cooked through.

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 + lemontop 3% of all pairs
    Smell alikestrong
    Cooked together27,047 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  2. Bread + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

    Shared aroma: delta-decalactone (sweet, creamy).

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

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

  4. Bread + eggtop 13% of all pairs
    Smell alikemoderate
    Cooked together22,662 recipes

    Shared aroma: (e)-2-octenal (fatty, green).

  5. Lamb + breadtop 14% of all pairs
    Smell alikemoderate
    Cooked together598 recipes

    Shared aroma: 2-undecenal (sweet).

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

What each ingredient does

Lamb chops
Main protein that is cooked through in the hot fat.
Fine bread crumbs
Form a crisp, golden coating that browns in the hot fat.
Beaten egg
Binds the crumbs to the chops so the coating stays on during frying.
Lemon juice
Adds a light acidity that brightens the flavour of the lamb.
Lard
Conducts heat for even frying and adds richness to the crust.
Butter
Adds a nutty aroma and browning to the frying fat.

The step that matters

Double-coating the chops. The egg must be coated evenly and the crumbs pressed on firmly; a thin or patchy coating can slough off in the pan, leaving bare meat that browns unevenly.

“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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