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Breaded Lamb Chops

Breaded lamb chops coated in breadcrumbs and fried, served with Cuban or tomato sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Butter and milk are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 81,283 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓

Breaded Lamb Chops

Oven, in the book's wordsA hot oven

Ingredients

Directions

Make the sauce

  1. Make a thick white sauce by melting butter, adding flour, and gradually whisking in milk until smooth.

  2. Stir in chopped ham and set the sauce aside to cool.

Prepare the chops

  1. Broil the lamb chops, seasoning with salt and cayenne pepper.

  2. Spread both sides of the chops with a layer of the cooled sauce.

  3. Let the chops stand on a greased plate until firm.

Coat and fry

  1. Dip the chops in breadcrumbs, then in egg, and again in breadcrumbs.

  2. Fry the coated chops in deep fat until golden brown.

Serve

  1. Serve with Cuban or Tomato 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.

  1. Butter + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

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

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

  3. Butter + flourtop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Flour + milktop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Lamb + hamtop 15% of all pairs
    Smell alikemoderate
    Cooked together160 recipes

    Shared aroma: gamma-nonanolactone (coconut, sweet).

Butter and flour barely smell alike, yet cooks put them together in 124,287 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

French lamb chops
The main meat, which is broiled, coated and fried until tender and golden.
Flour
Thickens the butter and milk into a sauce that can be spread on the chops.
Milk
Forms the liquid base of the white sauce, giving it a smooth, creamy body.
Butter
Adds richness and flavor to the white sauce and helps it thicken.
Breadcrumbs
Form a crisp, golden outer coating when the chops are fried in deep fat.

The step that matters

Let the sauce cool and firm before breading. A warm or loose sauce slides off the chops and melts into the breadcrumbs. Cooled and set, it holds a even layer that keeps the coating in place during frying.

“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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