|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.