Crumbed lamb cutlets

Crumbed lamb cutlets

By
From
The Margaret Fulton Cookbook
Serves
4
Photographer
Geoff Lung

Ingredients

Quantity Ingredient
1/2 cup plain flour, seasoned with salt and pepper
2 eggs, beaten
1 1/2 cups dry breadcrumbs
8 lamb cutlets
2 tablespoons oil
30g butter
1 lemon, cut into wedges

Method

  1. Place the flour in a shallow bowl. Beat the eggs in another bowl and put the breadcrumbs in a third bowl. Trim excess fat off the cutlets and dust with the flour. Dip, one at a time, into the eggs, then coat evenly with the breadcrumbs. Set aside. This can be done beforehand and the crumbed cutlets kept chilled until ready to cook.
  2. In a large frying pan, heat the oil with the butter. When sizzling, fry the cutlets until golden, about 3 minutes. Turn and cook the other sides, until golden. Drain on paper towels and keep in a warm place until all the cutlets are done. Serve immediately with lemon wedges.
Tags:
The Margaret Fulton Cookbook
Margaret
Fulton
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