tassi
Junior Member
Posts: 80
|
Post by tassi on Jun 22, 2003 22:26:29 GMT -6
CRUMBED LAMB CUTLETS with tomato sauce serves 2
ingredients
6 young lamb cutlets 2 cups home made breadcrumbs in a flatish bowl 1/4 cup fresh chopped sage 1/4 cup fresh parsley 1 cup seasoned flour [plenty of salt and pepper] in a flatish bowl 1 cup buttermilk in a flatish bowl 1/2 cup of canola oil or good vegetable oil
method
mix sage and parsley through the breadcrumbs... trim cutlets of excess fat ~ lay cutlets [bone in] on board using the side of meat cleaver and tenderising hammer.. hit the cutlets to thin them down... dip them first in seasoned flour, then in buttermilk and then in the breadcrumbs.. coating well at each stage..
using half cup oil in a med.large, pan ~ heat until very hot and beginning to smoke.. place the cutlets in the hot oil... cook until golden brown... turn and repeat..
place on absorbent paper to drain grease.. and serve with mashed potatoes, carrots and peas..
a sauce can be made of
chopped tomatoes chopped celery chopped garlic or onion 1 desserspoon worcestershire sauce nob of butter dessertspoon cider vinegar or red wine vinegar cook slowly for the whole dinner cooking time.. in a small pot and pour over cutlets.. to serve
|
|