Lamb Cutlets Cherbourg
|Lamb cutlets||720 Gram (6 Pieces, 120 Gram Each)|
|All purpose flour||125 Milliliter|
|Seasoned bread crumbs||250 Milliliter|
|Safflower oil||45 Milliliter|
|All purpose flour||45 Milliliter|
|Chicken stock||250 Milliliter|
|Light cream||250 Milliliter|
|Cooked crayfish tails||375 Milliliter|
|White pepper||1 Pinch|
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.
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.