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Lamb Cutlets Pascale

fast.cook's picture
Ingredients
  Onions 3
  Corn oil 2 Tablespoon
For mornay sauce
  White sauce mix 2 Ounce (2 Packages)
  Milk 3⁄4 Pint
  Patna rice 2 Tablespoon
  Stock 1⁄4 Pint
  Lamb cutlets 8
  Cheese 6 Ounce, grated
  Egg yolk 1
  Frozen peas 10 Ounce (1 Packet)
Directions

MAKING
1. In a pan sauté chopped onions and saute in oil.
2. To it add the rice and mix well.
3. Add stock and cook gently for 20-30 minutes covering with greaseproof paper and a lid.
4. To cook the cutlets trim them and fry in corn oil for 10 minutes.
5. Then remove and drain them.
6. On a serving dish place the cutlets and pile with the onion mixture on top.
7. In a pan blend sauce mix with the milk, bring to the boil stirring all the time and let it boil for 1 minute.
8. Stir in the grated cheese and egg yolk.

SERVING
9. To serve, coat each cutlet with the Mornay Sauce and garnish with peas.

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
European
Course: 
Main Dish
Method: 
Fried
Ingredient: 
Lamb
Interest: 
Everyday
Preparation Time: 
10 Minutes
Cook Time: 
30 Minutes
Ready In: 
40 Minutes
Servings: 
4

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