Escalopes of lamb with garlic and mustard: Difference between revisions
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====Random recipe review==== | |||
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''<span class="reviewTitle">Glorious</span>'' | |||
<span style="line-height:180%"><span style="font-size:180%;"><span class="reviewScore">5</span>/5 </span> | |||
<span class="reviewDesc">Don't hold back on the mayo!</span> | |||
<span class="reviewAuthor"> [[User:PSmith|Paul R Smith]] </span></span> | |||
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This recipe has been shamelessly copied from [[User:JuliaBalbilla|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! | This recipe has been shamelessly copied from [[User:JuliaBalbilla|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! | ||
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Revision as of 10:50, 3 January 2022
| Escalopes of lamb with garlic and mustard | |
|---|---|
Random recipe reviewGlorious 5/5 Don't hold back on the mayo! Paul R Smith |
| 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: | 
|
| Recipe author: | Chef |
| First published: | 31st January 2013 |
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
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 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
Method
- 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.
-
Fried in butter
-
Coated in breadcrumbs
-
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