Breaded Lamb Medallions

Directions

1. 1
   Cut loins crosswise on the bias into eight pieces of equal thickness.
2. 2
   Place pieces on flat surface and pound with mallet to the thickness of about 1/4 inch.
3. 3
   Put egg in mixing bowl and add oil, water, cumin, salt and pepper.
4. 4
   Beat thoroughly.
5. 5
   Pour the mixture into a flat dish with a rim.
6. 6
   Set aside.
7. 7
   Put flour into a flat dish; set aside.
8. 8
   Put crumbs into another flat dish, add garlic and parsley.
9. 9
   Blend well.
10. 10
    Dip the pieces of meat in flour to coat well and shake off excess.
11. 11
    Dip each piece in egg and then in crumb mixture.
12. 12
    Pat to make crumbs adhere.
13. 13
    Heat the oil in a large skillet and add about four pieces of meat.
14. 14
    Cook until golden brown, about 1 minute, and turn.
15. 15
    Continue cooking on the other side until golden brown, about 1 minute.
16. 16
    Remove the pieces as they cook and drain on absorbent paper towels.
17. 17
    Continue cooking until all pieces of meat are cooked.
18. 18
    Serve hot with fresh tomato sauce.