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Breaded Lamb Cutlets

Source of Recipe


From "The Best Recipes in the World" by Mark Bittman






List of Ingredients



• 12 (1-inch-thick) medallions of lamb, cut from 2 boneless racks (about 1½ pounds) or equivalent from the loin or the leg
  
• 3 Tbsp extra-virgin olive oil
  
• 1 tsp ground cumin, plus more to taste
  
• 1 Tbsp chopped fresh thyme
  
• 2 cloves garlic, peeled and crushed
  
• 2 eggs, lightly beaten
  
• Bread crumbs for dredging (preferably fresh or panko)
  
• ½ cup dry white wine
  
• Chopped parsley leaves, for garnish
  
• 2 lemons, cut into wedges, for serving
  






Instructions



1. Preheat the oven to 200° F. If using medallions from racks, press to a ½-inch thickness with the palm of your hand. If using cuts from the loin or leg, place the meat between sheets of wax paper and pound to a ½-inch thickness with a mallet or rolling pin.
   
   
2. Place a nonstick skillet over medium-high heat and add the oil, cumin, thyme and garlic. When the oil shimmers, remove the garlic and discard. Dip the lamb pieces into the egg, press into the bread crumbs on both sides, and add to the skillet. Don't crowd -- you'll have to cook in batches. When the meat is in the skillet, season it with salt and pepper and sprinkle it with a pinch of cumin. Brown one side, then flip and brown the other; adjust the heat so each side takes about 2 minutes. The meat should remain rare. Remove the pieces, drain and transfer to a warm platter in the oven.
   
   
3. When all the pieces are done, drain the oil from the pan, leaving the browned bits, and add the wine to the pan. Allow the mixture to simmer until it reduces by half, 3 to 5 minutes. Garnish the lamb with the parsley, if you like, and serve it alongside the wine sauce and lemon wedges.
   
   Serves 4