8 lamb cutlets or 4 loin lamb chops
salt
pepper
flour for coating
2 oz (50 g) walnuts or salted peanuts, finely chopped
40 g (1 1/2 oz) cornflakes
beaten egg
oil for shallow frying
salt
pepper
flour for coating
2 oz (50 g) walnuts or salted peanuts, finely chopped
40 g (1 1/2 oz) cornflakes
beaten egg
oil for shallow frying
method
1. Rub the cutlets or chops with salt and pepper, then coat lightly with flour.
2. Mix together the nuts and cornflakes.
3. Dip the cutlets in the beaten egg, then coat with the cornflake mixture, pressing it on well.
4. Shallow fry for 5 to 8 minutes on each side or until well browned and cooked through.
2. Mix together the nuts and cornflakes.
3. Dip the cutlets in the beaten egg, then coat with the cornflake mixture, pressing it on well.
4. Shallow fry for 5 to 8 minutes on each side or until well browned and cooked through.
serving amount
serves 4
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