BREADED LAMB CUTLETS

facebook share image   twitter share image   pinterest share image   E-Mail share image



Breaded Lamb Cutlets image

Provided by Mark Bittman

Categories     dinner, project, main course

Time 30m

Yield 4 servings

Number Of Ingredients 8

12 1-inch-thick medallions of lamb, cut from the rib, leg or loin
3 tablespoons extra virgin olive oil
2 eggs, beaten
Panko or other bread crumbs
Salt and freshly ground black pepper
1 teaspoon ground cumin
Chopped parsley for garnish
2 lemons, cut into wedges

Steps:

  • Preheat oven to 200 degrees. If you are using rib or loin slices, pound them lightly with heel of your hand until they are about 1/2 inch thick. If you are using leg slices, put them between 2 pieces of wax paper or plastic wrap and pound with a mallet or rolling pin until they are about 1/2 inch thick. Put a large nonstick or well-seasoned skillet over medium-high heat and add half the oil.
  • When oil shimmers, dip a piece of lamb in eggs, then press both sides into bread crumbs. Put the slices in the skillet; do not crowd. Season with salt, pepper and cumin.
  • As each slice browns, flip it. Adjust heat so that each side browns in about 2 minutes. Keep finished pieces warm in the oven. Add the remaining oil to the pan when necessary. Serve with parsley and lemon slices.

There are no comments yet!

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #30-minutes-or-less     #time-to-make     #course     #main-ingredient     #cuisine     #preparation     #north-american     #south-west-pacific     #main-dish     #lamb-sheep     #easy     #european     #meat