>> Monday, January 4, 2010
Parmesan lamb cutlets.
Made early in the morning.
Surprisingly, it doesn't taste or feels like rubber when eaten in the afternoon, without heating up. Tender and juicyness, RETAINED.
So, I would think that this will be a perfect dish for picnics and outings on a breeze summer day.
Makes:12 Preparation: 25mins +30mins chilling
Cooking: 6-8mins per batch
4 thick slices white bread, crusts removed (I used breadcrumb instead)
1/2cup Shredded Parmesan
1/2cup Plain flour
2 eggs, lightly beaten
12 Frenched lamb cutlets
vegetable oil, to shallow fry
1. Tear bread into pieces, place into a food processor. Process until coarse crumbs form. Combine with Parmesan and spread onto a plate. Spread flour onto another plate, and lightly beat the eggs in a shallow bowl.
2. Dip all the cutlets in the flour and shake off excess. Working one at a time, dip into egg, then coat in breadcrumb mixture, pressing on gently. Arrange cutlets in a single layer on a plate, cover and refrigerate for 30mins.
3. Heat about 2cm of vegetable oil in frying pan. Cook the cutlets in batches for 3-4mins each side, until golden brown. Drain on paper towels.
Source: Spring Coles Magazine
Enjoy some lamb not only in chilling winter but also in the fire-y summer!