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.
Calories 1787 Calories from Fat 961
% Daily Value*
Total Fat 109 g167.4%
Saturated Fat 56.1 g280.7%
Trans Fat 0 g
Cholesterol 454.8 mg151.6%
Sodium 2113.4 mg88.1%
Total Carbohydrates 112 g37.4%
Dietary Fiber 5.8 g23%
Sugars 7.6 g
Protein 89 g178.5%
Vitamin A 54.3% Vitamin C 5.2%
Calcium 34.5% Iron 67%
*Based on a 2000 Calorie diet