Escalopes of lamb with garlic and mustard: Difference between revisions
No edit summary |
No edit summary |
||
| Line 50: | Line 50: | ||
| Season and pour the juices from the pan over the slices. | | Season and pour the juices from the pan over the slices. | ||
}} | }} | ||
<span class="review"> | |||
<span class="reviewHeader"> | |||
===Recipe review=== | |||
</span> | |||
'''<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:Chef|Jerry, aka Chef]] ([[User talk:Chef|talk]])</span></span> | |||
{{RecipeLine}} | {{RecipeLine}} | ||
[[Category:Recipes]] | [[Category:Recipes]] | ||
Revision as of 14:33, 11 June 2020
| 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: | 
|
| 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.
Recipe review
Glorious
5/5 Don't hold back on the mayo! Jerry, aka Chef (talk)
Browse Cookipedia's recipes with Pinterest
Almost all of Cookipedia's recipe pictures have now been uploaded to Pinterest which is a very convenient way to browse through them, all in one huge board, or by individual categories. If you're a Pinterest user you'll find this feature useful.
#breadcrumbs #mutton #butter #garlic #escalopesoflambwithgarlicandmustard #eggs #unusualrecipes #peppercorn #dijonmustard #oliveoil #deepfrying