Honey And Mint Lamb Cutlets
|Olive oil||30 Milliliter (2 Tablespoon)|
|Red wine vinegar||15 Milliliter (1 Tablespoon)|
|Chopped mint||15 Milliliter, chopped (1 Tablespoon)|
|Clear honey||1 Teaspoon (5 Milliliter)|
|Plain flour||20 Milliliter (2 Tablespoon)|
|Eggs||2 , beaten|
|Breadcrumbs||3 Ounce (75 Gram/ 1.5 Cup)|
|Frying oil||2 Cup (32 tbs) (For Frying)|
|Ground black pepper||To Taste|
Trim any fat from the cutlets and cut off about 2.5 cm/1 in of meat from the ends of the bones.
Place in a single layer in a shallow dish.
Whisk together the oil, vinegar, mint, honey and a little salt and pepper and pour over the cutlets.
Leave to marinate for at least 1 1/2 hours, turning from time to time.
Remove from the marinade and pat dry on kitchen paper (paper towels).
Dust with flour and dip in beaten egg, then breadcrumbs to coat completely.
Heat a little oil in a large frying pan (skillet) and shallow fry the cutlets for about 7 minutes on each side until golden brown and cooked through.
Drain on kitchen paper and leave until cold.
Place a cutlet frill on the end of each bone, or wrap a strip of foil around.
Store in an airtight container.
When serving serve with tomato, watercress, and mayonnaise rolls