Author Notes
This dish is a real winner and is a great alternative to veal. —tkcuisine
Ingredients
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6
lamb schnitzels
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1 ½ cups
fresh breadcrumbs
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½ cups
grated parmesan cheese
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2 tablespoons
chopped fresh oregano
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1/4 cup
flour, seasoned with salt and pepper
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2
eggs, beaten with a pinch of salt
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Oil or butter for pan-frying
Directions
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Place a piece of plastic wrap on a chopping board. Sit the lamb schnitzels on top, sprinkle with a little water and cover with another piece of plastic wrap. Beat to an even thickness with a meat mallet or rolling pin.
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Mix the breadcrumbs, parmesan cheese and herbs together.
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Dust each schnitzel with seasoned flour. Dip into the beaten egg and then coat with the breadcrumbs mixture.
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Heat enough oil or butter to just coat the base of a frying pan and quickly pan-fry the crumbed schnitzels over a moderate heat for 1-2 minutes on each side. Remove from the pan.
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Serve immediately with lemon wedges and arugula salad tossed with exvoo, lemon, parm and s&p
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