The LAMB CUTLET fried is a tasty and refined main course, perfect for special occasions or an elegant dinner.
These are tender cuts of meat taken from the lamb rack, breaded and cooked until they form a golden, crispy crust that encloses juicy, flavorful meat.
Traditionally prepared especially around Easter, they are served with new potatoes, artichokes, or a simple fresh salad. A squeeze of fresh lemon over the cutlet can add a touch of brightness and freshness. For extra flavor and freshness you can season the meat with herbs such as rosemary, thyme, or parsley.
The result is an irresistible contrast between the crunchiness of the breading and the tenderness of the meat, with a bold yet balanced flavor.
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- Difficulty: Very easy
- Cost: Medium
- Preparation time: 15 Minutes
- Portions: 4 servings
- Cooking methods: Frying
- Cuisine: Italian
- Seasonality: Easter
Ingredients
- 8 lamb cutlets (about 3.5 oz (100 g) each)
- 2 eggs
- breadcrumbs
- to taste salt
- to taste black pepper
- 1 1/4 cups peanut oil
Tools
- 1 Meat tenderizer
- 1 Pan
- 1 Plate
- 1 Bowl
Steps
Preparing the LAMB CUTLET is really child’s play and very quick.
First, using a meat mallet, gently flatten the cutlets and set them aside.
Break the eggs into a bowl, season with a pinch of salt and pepper, and beat them with a fork.
Dip the cutlets in the eggs, then in the breadcrumbs, pressing them well with your hands so the coating adheres properly.
Heat the oil in a large pan and, when it’s hot, fry the cutlets over low heat, turning them with a spatula halfway through cooking.
When they are nicely golden, remove them and place them on kitchen paper to drain the excess oil.Salt them and serve very hot accompanied by a side of roast potatoes, a fresh salad, or the side dish you prefer.
Recommended Pairings:
A full-bodied red wine such as Chianti Classico or a robust Shiraz to enhance the intense flavors of the lamb.
A side of grilled vegetables or a mixed fresh salad to balance the richness of the meat.
A rustic loaf of freshly baked bread to accompany and savor every bite.
