4 best end lamb cutlets, chine bone remove
2 - 3 tbsp flour
1 egg, beaten
1 1/2 cup (90 g) fresh soft breadcrumbs
grapeseed or olive oil for frying
1 lemon
2 - 3 tbsp flour
1 egg, beaten
1 1/2 cup (90 g) fresh soft breadcrumbs
grapeseed or olive oil for frying
1 lemon
method
1. Beat the meat to flatten it slightly. Flour the cutlets then dip them in egg and breadcrumbs.
2. Put about 1/2 in/1 cm oil in a frying pan and, when hot, fry the cutlets on both sides until done to your liking.
3. Serve with lemon wedges, fried courgettes or potatoes
2. Put about 1/2 in/1 cm oil in a frying pan and, when hot, fry the cutlets on both sides until done to your liking.
3. Serve with lemon wedges, fried courgettes or potatoes
serving amount
serves 2
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more information
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