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Categories:
lamb cutlets flour salt black pepper milk egg nuts Parmesan cheese whole grain rye cracker crumbs butter extra-virgin olive oil
Viewed: 47 - Published at: 5 years agoIngredients
- 2 pound boneless lamb cutlets
- 1/2 c. flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 c. lowfat milk
- 1 egg
- 1/2 c. toasted hazel nuts, finely crushed
- 1/2 c. Parmesan cheese
- 1/4 c. whole grain rye cracker crumbs
- 2 tbsp. butter
- 1 tbsp. extra virgin olive oil
Method
- Trim all fat and gristle from lamb and cut into slices about 1/2 inch thick.
- Lb.
- each cutlet to expand diameter and reduce thickness to about 1/4 inch.
- Dust cutlets with mix of flour, salt, and pepper.
- Beat lowfat milk and egg together and dip each cutlet in mix.
- Mix hazel nuts, Parmesan cheese and rye cracker crumbs and coat both sides of each cutlet, pressing nut mix well into meat.
- Saute/fry cutlets in butter and extra virgin olive oil over moderately high heat for a few min on each side till nicely browned.
- Serve immediately.
- Makes 4 servings.
- NOTE: Toast hazel nuts in 200 degree oven 20 min before crushing.
