Picnic Lamb Cutlets
| Published: 29th April 2008 19:52 |
My husband calls these ‘meat lollypops', they are a little Fred Flintstone but totally delicious hot or cold. They are a refreshing change from cocktail sausages and mini scotch eggs. In Italy they use tiny little cutlets, but I have never been able to find them here. I suggest you use Japanese Panko breadcrumbs because they are the best, they are super crunchy and don't go soggy in the oil. If you can't find them just use regular breadcrumbs but make sure they're really dry.
Servings: 4
Preparation Time: 15 minutes
Cooking Time: 5-10 minutes
Ingredients
8 Small Lamb cutlets
3 tbsp Panko bread crumbs
2 tbsp freshly grated Parmesan cheese
1 tsp Fresh Thyme leaves, chopped
1 Egg, beaten
Salt
Freshly ground pepper
Oil for frying
Method
1. Half fill a deep frying pan with the oil, I'd use sunflower or vegetable oil. Heat the oil over a medium high heat.
2. Mix together the Breadcrumbs, thyme, parmesan, pinch of salt and a pinch of pepper in a shallow bowl, put the beaten egg in another shallow bowl.
3. Dip a cutlet into the egg, coating both sides, then into the breadcrumb mix again coating both sides.
4. Now place it in the hot oil, repeat with the other cutlets. If you're not confident you can do this quickly enough, you can dip them and bread crumb them before you heat the oil.
5. The cutlets will only take a few minutes on each side until deep golden brown. The meat inside will be rare, if you prefer medium or well done, place the cutlets in a preheated oven at 180oC, 4 minutes for medium 6-8 for well done.
6. If you want to have these at a picnic allow to cool on a rack before placing in an air tight box and refrigerating if necessary.
I love these crispy cutlets cold with a Dijonaise, (2 tbsp Mayonnaise with 1 tsp Dijon mustard stirred in).
What do you think?
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