September 25, 2009 Leave a comment
I need to get my camera fixed. I’ve cooked some delicious meals lately, but a combination of iPhone photography, shaky hands and no natural daylight, means the photos look pretty bad. I’m sorry. And I’m sorry if anyone was expecting Mexican food in this post. I feel about as Mexican as.. a Russian at the moment, so please bear with me.
Well, I tried to stay away from the breadcrumbs, honest I did. But Mr Greedy loves this dish (its in his top 3, at least) and asked for it especially, so how could I refuse? However, what we are talking about is essentially meat coated in cheese and breadcrumbs and then fried, so I’m not going to say, oh this is really healthy. When you describe it like that, you’re not doing this dish, from Rome, much justice, it is really delish. I just try and only serve it with nice green veg.
- 4 lamb cutlets
- 4 slices of white bread, made into crumbs
- 100g parmesan cheese, finely grated
- 2 eggs, beaten
- 50ml vegetable oil
- salt & pepper
- lemon wedges, to garnish
A couple of hours in advance if you can, take the chops out of the fridge and with a rolling pin, the side of a cleaver or a meat tenderiser, carefully bash flatten them out until they are roughly a centimetre thick. Press each side of the chop into the parmesan cheese, dip it into the egg until completely coated and then drop it into the breadcrumbs, turning it round until it is coated all over. Now, leave on a wire rack or something like it for a couple of hours so the breadcrumbs have a chance to dry out a bit.
When ready to cook, pour the oil into a large frying pan (hopefully one in which you can fit all four cutlets) and put on a medium heat. When the oil is hot, carefully place in the chops, cook for around 5 minutes on one side until the chops are golden brown, and then turn over and cook for about 3 minutes on the other. If you can’t fit them all in, then put the cooked chops on a serving dish or plate in a very low oven.Season with salt, and drain on kitchen paper. Serve with the lemon wedges.
And, oh my, don’t forget to thank me!