Lamb Cutlets with Cucumber
|Cutlets||9 (From Best End Neck Or 6 From Loin)|
|Breadcrumbs||1⁄2 Cup (8 tbs)|
Peel cucumber, remove seeds and cut into dice.
Heat butter in saucepan, put in the cucumber, salt and pepper, cover closely and cook gently in butter for about 30 minutes or until pieces are tender.
Drain well, trim cutlets, dip them in egg, crumb them and fry in hot butter or fat until brown on both sides.
Arrange cutlets neatly on dish with cucumber in centre, and pour hot gravy over.