Caputo's Parmesan Battered Lamb Medallions Presented by Tony Caputo's
8 Kings Peak Lamb medallions
1/2 cup Parmigiano-Reggiano cheese, freshly grated, spread on a plate
2 eggs, beaten lightly in a deep dish
1 cup dry, unflavored bread crumbs, spread on a plate or pie tin
salt and freshly ground black pepper to taste
Method: Coat the lamb medaillion on both sides with the parmesan cheese, pressing firmly with the palm of your hand so that the cheese adheres to the meat. Gently shake off excess. Dip the medallions into the beaten eggs, letting excess flow back into bowl. Place the medallions into the bread crumbs on both sides, patting with the palm of your hand to coat well. Gently shake off excess.
Pour oil into skillet to cover 1/4 inch up the sides, and turn on heat to medium. When the oil is hot add the medallions into the pan, trying not to crowd. When the first side browns well, about 5 minutes, turn over sprinkling the browned side with salt and pepper. Repeat on the second side until the medallions are done. Transfer to a platter with a slotted spoon and serve immediately.
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