Breaded Lamb Cutlets

1. 1

   Preheat oven to 200 degrees.

2. 2

   If you are using rib or loin slices, pound them lightly with heel of your hand until they are about 1/2 inch thick.

3. 3

   If you are using leg slices, put them between 2 pieces of wax paper or plastic wrap and pound with a mallet or rolling pin until they are about 1/2 inch thick.

4. 4

   Put a large nonstick or well-seasoned skillet over medium-high heat and add half the oil.

5. 5

   When oil shimmers, dip a piece of lamb in eggs, then press both sides into bread crumbs.

6. 6

   Put the slices in the skillet; do not crowd.

7. 7

   Season with salt, pepper and cumin.

8. 8

   As each slice browns, flip it.

9. 9

   Adjust heat so that each side browns in about 2 minutes.

10. 10

    Keep finished pieces warm in the oven.

11. 11

    Add the remaining oil to the pan when necessary.

12. 12

    Serve with parsley and lemon slices.

* Per serving · 4 servings · Values may vary.

No additional tips available.