Which cut of meat do I use for this dish?

The recipe uses a whole loin of lamb that you cut up into chops yourself and trim neatly before breading.

How are the chops breaded?

First each chop is dipped in melted butter, then in a mixture of crushed rusk (or grated bread) and grated cheese, then in beaten egg and finally in the bread mixture again. They are then fried golden brown in butter.

How is the dish arranged?

Place the boiled head of cauliflower in the middle of the serving platter, the chops around it and lettuce leaves in between. Tomato sauce is served alongside, and a little of the sauce is poured over the cauliflower.

Where does the recipe come from?

From Henriette Schønberg Erken's "Stor kokebok" from 1914, page 234. Intended for 4 servings with about 55 minutes total time.

Lamb Chops à la milanaise

Name: Lamb Chops à la milanaise
Prep time: 40 min
Cook time: 15 min
Total time: 55 min
Yield: 4 servings
Cuisine: Norwegian
Ingredients: 1 pcs loin of lamb (for cutting out chops); 100 g butter (for dipping and frying); 2 pcs egg (well beaten); 2 dl rusk crumbs (or grated white bread); 75 g grated cheese; 1 pcs head of cauliflower (boiled); 1 pcs head of lettuce (for garnish); 3 dl tomato sauce (served alongside)

Erken's lamb chops à la milanaise (1914): chops from the loin of lamb are dipped in melted butter, breaded in rusk crumbs with grated cheese, then egg and bread again, fried golden in butter and arranged around a boiled head of cauliflower with lettuce leaves and tomato sauce.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 234 (falt i det fri)

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About the dish

One of the French-inspired chop dishes in the meat chapter of "Stor kokebok" (1914). The milanaise breading with grated cheese in the rusk crumbs is a classic that Erken renders in Norwegian household form, served with boiled cauliflower, lettuce leaves and tomato sauce.

How to make it

1
Cut up the loin
Cut out the chops from the loin of lamb and trim them neatly.
2
Bread
Dip each chop in melted butter, then in a mixture of rusk crumbs (or grated white bread) and grated cheese.
3
Egg and bread again
Beat the eggs together well, dip the chops in the egg and then once more in the bread mixture.
4
Fry
Fry the chops golden brown in butter over medium heat.
5
Plating
Place the boiled head of cauliflower in the middle of the serving platter, the chops around it and lettuce leaves in between. Serve tomato sauce alongside and pour a little of it over the cauliflower.

Changes from the original

Quantities missing in the original have been estimated in modern measures (butter, rusk, cheese, tomato sauce). "Crushed rusk" is modernized to crushed rusk crumbs / breadcrumbs, and the frying is described with a pan and modern temperature indication.

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Time machine – what changed?

Pick two editions and see what Henriette Schønberg Erken added, removed or changed between them.

From1914 Modernised

To1914 Modernised

Modernised → 1914 (proofread, p. 234)~81% of the text changedremovedadded

1 ~~stk~~ lammekam ~~(til utskjæring av koteletter). 100 g~~ smør ~~(til dypping og steking).~~ 2 ~~stk~~ egg ~~(godt vispet). 2 dl kavringsmuler (eller revet loff). 75 g revet ost.~~ kavring reven ost 1 ~~stk blomkålhode (kokt).~~ blomkaalhode 1 ~~stk~~ salathode ~~(til garnityr). 3 dl tomatsaus (serveres til). Skjær ut kotelettene av lammekammen~~ tomatsaus. Man utskjærer og ~~form dem~~ danner koteletterne pent ~~til.. Dypp~~ til; dypper hver ~~kotelett~~ enkelt i smeltet smør, ~~deretter~~ derefter i en blanding av ~~kavringsmuler (eller~~ støtt kavring eller revet ~~loff)~~ brød og ~~revet ost.. Visp eggene~~ reven ost. Eggene vispes godt sammen, ~~dypp kotelettene i egget~~ og ~~deretter en gang til~~ heri dyppes koteletterne, derefter igjen i ~~brødblandingen.. Stek kotelettene gyllenbrune~~ brødet, hvorefter de stekes gulbrune i ~~smør på middels varm panne.. Legg~~ smør. Paa anretningsfatet lægges det kokte ~~blomkålhodet midt på anretningsfatet, kotelettene rundt og salatblad imellom. Server tomatsaus til~~ blomkaalhode paa midten, koteletterne omkring dette og ~~hell~~ salatblade imellem. Tomatsaus serveres til; litt av ~~den~~ denne heldes over ~~blomkålen.~~ blomkaalen.

Note on Modernised

Mengder som mangler i originalen er anslått i moderne mål (smør, kavring, ost, tomatsaus). «Støtt kavring» er modernisert til knuste kavringsmuler / griljermel, og stekingen er beskrevet med panne og moderne temperaturangivelse.

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Frequently asked questions

Which cut of meat do I use for this dish?: The recipe uses a whole loin of lamb that you cut up into chops yourself and trim neatly before breading.
How are the chops breaded?: First each chop is dipped in melted butter, then in a mixture of crushed rusk (or grated bread) and grated cheese, then in beaten egg and finally in the bread mixture again. They are then fried golden brown in butter.
How is the dish arranged?: Place the boiled head of cauliflower in the middle of the serving platter, the chops around it and lettuce leaves in between. Tomato sauce is served alongside, and a little of the sauce is poured over the cauliflower.
Where does the recipe come from?: From Henriette Schønberg Erken's "Stor kokebok" from 1914, page 234. Intended for 4 servings with about 55 minutes total time.

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