FILLETS OF LAMB WITH TARRAGON

Fillets Of Lamb With Tarragon image

Provided by Pierre Franey

Time 30m

Yield 4 servings

Number Of Ingredients 11

Ingredients

2 whole skinless, totally lean fillets of lamb or lamb tenderloins, about 1 pound total weight
Salt to taste if desired
Freshly ground pepper to taste
1 egg
1 tablespoon water
2 tablespoons flour
1 cup fine fresh bread crumbs
1/4 cup finely grated Gruyere or Parmesan cheese
2 tablespoons corn, peanut or vegetable oil, approximately
2 tablespoons butter
1 tablespoon finely chopped fresh tarragon

Steps:

Cut each lamb fillet crosswise into 4 equal portions.
Place the pieces, one at a time and cut side down, on a sheet of plastic wrap or wax paper. Cover with another sheet of plastic wrap or wax paper. Pound lightly to flatten each piece.
Sprinkle the pieces on both sides with salt and pepper.
Beat the egg with the water and pour the mixture into a flat dish with raised edges.
Dip the pieces of meat in flour on both sides. Shake off excess.
Dip the pieces in the egg mixture, coating them well. Combine the bread crumbs and cheese and dip the pieces in the mixture to coat on both sides. Pat lightly to make the crumbs adhere.
Heat 2 tablespoons oil in a nonstick skillet and add as many pieces as the skillet will hold. This may have to be done in two steps, depending on the size of the pieces. Cook two minutes on one side and turn. Turn and cook two minutes on the second side. Continue cooking, adding a little more oil as necessary until all the pieces are cooked. Transfer the pieces to a serving dish as they are cooked.
Pour off the fat from the skillet. Wipe out the skillet and add the butter. Heat the butter until melted and add the tarragon. Cook about 4 seconds, shaking the skillet. Pour the tarragon butter over the meat and serve.

Nutrition Facts : @context http, Calories 355, UnsaturatedFat 11 grams, Carbohydrate 23 grams, Fat 20 grams, Fiber 1 gram, Protein 20 grams, SaturatedFat 7 grams, Sodium 348 milligrams, Sugar 2 grams, TransFat 0 grams