Lamb Cutlets With Tomato Jam And Cheese
|Crushed tomatoes||250 Milliliter|
|Granulated sugar||250 Milliliter|
|Lamb cutlets||120 Gram|
|All purpose flour||125 Milliliter|
|Seasoned bread crumbs||250 Milliliter|
|Safflower oil||45 Milliliter|
|Grated havarti cheese||500 Milliliter|
Mix the tomatoes, sugar and sherry in a sauce pan.
Heat on low, stirring constantly, reduce until the tomato mixture is very thick - the consistency of jam.
Pound the cutlets thin with a meat mallet.
Mix the egg with the milk.
Dust the cutlets with flour, dip into the egg wash, dredge in bread crumbs.
Heat the oil in a large skillet.
Fry the cutlets until golden brown on both sides.
Place each cutlet on a baking sheet, top with tomato jam, sprinkle with cheese, place in a 450°F (230°C) oven until cheese is melted and golden.
Serve at once.