Recipe: Crumbed cutlets

By Grant Allen

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Lemon wedges add tartness to crumbed cutlets. Photo / Jason Dorday
Lemon wedges add tartness to crumbed cutlets. Photo / Jason Dorday

These are very tasty. You could use them as a substantial pass around, on a buffet or serve them with a fresh salad. Use the French cutlet-style chop for these. I used lamb but veal would be excellent too.

1 Layer the cutlets between some baking paper and, with a meat tenderiser, gently flatten the meat to even out the thickness.

2 Dust with seasoned flour, dip in a beaten egg and coat with breadcrumbs (Panko crumbs will give you a good crisp coat). Leave in the fridge for a bit to firm up.

3 Heat a mixture of oil and butter in a pan and shallow fry the cutlets until the crumbs are golden.

4 Remove from the pan, place on a baking tray lined with absorbent paper to drain off the excess oil. Hold in a warm oven until all are cooked and ready to serve.
Arrange on a serving dish and finely grate some fresh parmesan across them before taking to the table. Offer some lemon wedges to sharpen the taste.

- Herald on Sunday

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