Breaded Lamb Cutlets (Côtelettes d'Agneau Panées) recipe
ingredients
20 x 75 g lamb cutlets
flour
eggwash
200 ml butter or oil
300 ml jus lie
100 g butter
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.
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.
serving amount
serves 10
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more information
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