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Breaded Lamb Cutlets (C´telettes d'Agneau Panées)

ingredients

serves 10
20 x 75 g lamb cutlets
flour
eggwash
200 ml butter or oil
300 ml jus lie
100 g butter

method

1. Flatten the cutlets slightly, season and pass through the flour, eggwash and breadcrumbs, then mark trellis-fashion.

2. Heat the butter in a plat a sauter.

3. Place in the cutlets and shallow fry until golden brown. Turn and fry the other side.

4. Arrange the cutlets on a dish, surround with a thread of the jus lie, heat the butter until it turns golden brown and pour over the cutlets. Serve the remainder of the jus lie separately.

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