May 23, 2012
[Photograph: Sydney Oland]
The French chef Alexis Soyer originally created this now classic dish for the Reform Club of London's Pall Mall area—and this breaded, fried lamb cutlet is still on the menu more than 100 years after the chef's death. In its bare essentials this dish is breaded lamb with a tangy vinegar-based sauce. There are many variations, some involving truffles and various wines. But this one, my favorite, uses ham in both the breading and the sauce.
About the author: Sydney Oland lives in Somerville, Mass. Find more information at
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