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Lamb Cutlets Cherbourg

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Ingredients
  Lamb cutlets 720 Gram (6 Pieces, 120 Gram Each)
  Egg 1
  Milk 60 Milliliter
  All purpose flour 125 Milliliter
  Seasoned bread crumbs 250 Milliliter
  Safflower oil 45 Milliliter
  Butter 90 Milliliter
  All purpose flour 45 Milliliter
  Chicken stock 250 Milliliter
  Light cream 250 Milliliter
  Cooked crayfish tails 375 Milliliter
  Salt 2 Milliliter
  White pepper 1 Pinch
  Paprika 1 Pinch
Directions

Pound the cutlets thin with a meat mallet.
Mix the egg into the milk.
Dust the cutlets in the flour, dip into the egg wash, then dredge with bread crumbs.
Heat the oil in a large skillet and fry the cutlets until golden brown.
Reserve hot.
Heat 1/2 the butter in a sauce pan, add the flour and cook for 2 minutes over low heat.
Add both the chicken stock and cream and simmer 15 minutes or until sauce thickens.
In a food processor puree the remaining butter and 1/2 the crayfish tails.
Remove sauce from heat whisk in the puree.
Add the remaining crayfish and seasonings.
Place cutlets on serving plate smother with sauce and serve.

Recipe Summary

Difficulty Level: 
Medium
Course: 
Main Dish
Method: 
Simmering
Ingredient: 
Lamb
Preparation Time: 
30 Minutes
Cook Time: 
40 Minutes
Ready In: 
0 Minutes
Servings: 
3

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