Escalopes of lamb with garlic and mustard

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Escalopes of lamb with garlic and mustard
Escalopes of lamb with garlic and mustard
Served with couscous
Servings:Serves 2 to 4
Calories per serving:561
Ready in:20 minutes
Prep. time:10 minutes
Cook time:10 minutes
Difficulty:Easy
Recipe author:Chef
First published:31st January 2013
Fried in butter
Coated in breadcrumbs

This recipe has been shamelessly copied from Julia's "Tranches de mouton panées (Mutton slices in breadcrumbs)". When I made her original recipe I could not obtain mutton so I used fillet of lamb tenderloin, cut it into four chunks and hammered them flat with a huge frying pan. Other than that, the recipe is identical. Do try it, it is delicious!


Ingredients

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Method

  1. Beat the eggs with the oil and pour into a shallow dish.
  2. Place the breadcrumbs in a separate dish.
  3. Rub the garlic and mustard into the mutton slices.
  4. Dip each slice firstly into the egg and then the breadcrumbs, ensuring that the meat is properly coated.
  5. Using a large deep frying pan, melt the butter and when it is hot, add the mutton.
  6. Cook for about 4 minutes on each side and place in a serving dish.
  7. Season and pour the juices from the pan over the slices.

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