Cutlets can be shallow fried without being breadcrumbed and may be served with the same garnishes as the breadcrumbed ones. It is necessary to colour the edge of plain cutlets by standing them up in the pan
25 g chopped parsley
20 x 75 g lamb cutlets
200 g butter
300 ml Sauce Reforme
150 g butter
1. Flatten the cutlets slightly, season and pass through the flour, eggwash and breadcrumbs mixed with the chopped parsley, then mark trellis-fashion.
2. Heat the butter in a plat a sauter, add the cutlets and shallow fry until golden brown, then turn and fry the other side.
3. Arrange the cutlets on a dish, heat the butter until it turns golden brown and pour over the cutlets. Serve accompanied by a sauceboat of Reform Sauce.
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