Escalopes of lamb with garlic and mustard
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!
- 2 free range eggs
- 1 teaspoon olive oil
- 100 g stale breadcrumbs
- 1 fillet of lamb tenderloin, cut into 4 sections and hammered flat
- Dijon mustard or green peppercorn mustard (moutarde au poivre vert), to taste
- Crushed garlic, to taste
- 60 g butter
- Salt and pepper
- Beat the eggs with the oil and pour into a shallow dish.
- Place the breadcrumbs in a separate dish.
- Rub the garlic and mustard into the mutton slices.
- Dip each slice firstly into the egg and then the breadcrumbs, ensuring that the meat is properly coated.
- Using a large deep frying pan, melt the butter and when it is hot, add the mutton.
- Cook for about 4 minutes on each side and place in a serving dish.
- Season and pour the juices from the pan over the slices.
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