Featured Recipes

Chicken Fried American Lamb Cutlets

by American Lamb Board Certified Master Chef Recipes

Categories: Lamb

Portions:
8

Step 1

3 tbsp • Dijon-style mustard

1 tbsp • Dried marjoram or oregano

Mix the mustard with the oregano and spread or brush lightly on each lamb cutlet.

Step 2

2 tbsp • Lamb spice

2 cup • Flour

16 whole 3 oz • American lamb tenderloins • pounded thin

3 • Eggs • lightly beaten

3 cup • Seasoned fine panko breadcrumbs

Season the flour with lamb spice, dredge the cutlets through the flour to coat, then the eggs and finish with the breadcrumbs.

Step 3

2 cup • Grape seed oil or lard

Lay the cutlets on a medium sheet pan and allow to rest. (Do not lay the cutlets on top of each other because this will make the cutlets sweat and promote burning during the cooking process.)

Heat a large skillet over medium heat; add one cup of the oil or lard. Heat to 350� F.

Step 4

2 tsp • Kosher salt

2 tsp • Black pepper

3 tbsp • Italian parsley • finely chopped

Fry each cutlet until golden brown, adding additional oil as needed. Remove cutlet from oil and rest on a roasting rack to allow drainage of excess oil. Lightly season cutlets with

salt and pepper.

Chef ’s Recommendation: Serve Chicken Fried American Lamb Cutlets with eggplant

caponata and herbed spaetzle with browned butter.

Notes

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Created by:
Chef Dan Scannell, CMC

Added on:
August 4, 2011

Last updated:
May 24, 2013