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Lamb Chops, Breaded

Breaded lamb chops seasoned with salt and pepper, coated in egg and cracker crumbs, and fried in lard.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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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 each chop in the egg.

  3. Roll the chops in fine cracker crumbs until coated.

Fry

  1. Heat lard in a pan.

  2. Fry the chops until they are a nice 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

Lamb chops
The main protein that is cooked and eaten as the dish.
Egg
Acts as a binder so the cracker crumbs stick to the chops.
Fine cracker crumbs
Form a crisp, browned coating on the outside of the chops.
Lard
Conducts heat in the pan and helps the coating brown and crisp.

The step that matters

Fry the chops until they are a nice brown. Browning comes from the Maillard reaction, which needs steady, sufficiently hot fat. If the pan is too cool the coating soaks up fat and turns greasy and pale; if too hot it can scorch before the chop is cooked through.

“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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