Breaded Lamb Cutlets

Name: Breaded Lamb Cutlets
Ingredients: 12 1-inch-thick medallions of lamb, cut from the rib, leg or loin; 3 tablespoons extra virgin olive oil; 2 eggs, beaten; Panko or other bread crumbs; Salt and freshly ground black pepper; 1 teaspoon ground cumin; Chopped parsley for garnish; 2 lemons, cut into wedges

8 ingredients

12 steps

Ingredients

12 1-inch-thick medallions of lamb, cut from the rib, leg or loin
3 tablespoons extra virgin olive oil
2 eggs, beaten
Panko or other bread crumbs
Salt and freshly ground black pepper
1 teaspoon ground cumin
Chopped parsley for garnish
2 lemons, cut into wedges

Directions

1

Preheat oven to 200 degrees.
2

If you are using rib or loin slices, pound them lightly with heel of your hand until they are about 1/2 inch thick.
3

If you are using leg slices, put them between 2 pieces of wax paper or plastic wrap and pound with a mallet or rolling pin until they are about 1/2 inch thick.
4

Put a large nonstick or well-seasoned skillet over medium-high heat and add half the oil.
5

When oil shimmers, dip a piece of lamb in eggs, then press both sides into bread crumbs.
6

Put the slices in the skillet; do not crowd.
7

Season with salt, pepper and cumin.
8

As each slice browns, flip it.
9

Adjust heat so that each side browns in about 2 minutes.
10

Keep finished pieces warm in the oven.
11

Add the remaining oil to the pan when necessary.
12

Serve with parsley and lemon slices.