Skip to main content
Main

Lamb Chops, Breaded

Breaded lamb chops seasoned with salt and pepper, dipped in egg, coated in breadcrumbs, and fried until golden.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
Jump to recipe ↓

Why it works: Lamb and pepper are a kitchen classic. They rank in the top 12% of all ingredient pairs, and cooks put them together in 3,165 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Lamb Chops, Breaded

Ingredients

Directions

Prepare

  1. Season the lamb chops with salt and pepper.

  2. Dip the seasoned chops in the egg.

  3. Roll the chops in breadcrumbs.

Cook

  1. Fry the chops in a pan until they are golden brown.

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

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

  2. Lamb + eggtop 27% of all pairs
    Smell alikemoderate
    Cooked together1,204 recipes

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

  3. Pepper + eggtop 33% of all pairs
    Smell alikelow
    Cooked together50,580 recipes

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

Pepper and egg barely smell alike, yet cooks put them together in 50,580 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

Egg
Binds the breadcrumb coating so it sticks to the chops while frying.
Breadcrumbs
Form a crisp, golden coating that browns and adds texture when fried.
Lamb chops
Provide the main protein, whose juices and fat carry the flavour of the dish.

The step that matters

Frying the breaded chops. If the pan is too cool, the egg and breadcrumb coating absorbs oil and turns soggy instead of browning. Medium-high heat sets the crust quickly, so the coating browns before the meat overcooks.

“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.

You might also like

Tomato SoupTomato Soup526 recipesBrown BreadBrown Bread461 recipesMutton BrothMutton Broth292 recipesYorkshire PuddingYorkshire Pudding264 recipes