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1
Cut each lamb fillet crosswise into 4 equal portions.
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2
Place the pieces, one at a time and cut side down, on a sheet of plastic wrap or wax paper.
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3
Cover with another sheet of plastic wrap or wax paper.
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4
Pound lightly to flatten each piece.
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5
Sprinkle the pieces on both sides with salt and pepper.
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6
Beat the egg with the water and pour the mixture into a flat dish with raised edges.
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7
Dip the pieces of meat in flour on both sides.
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8
Shake off excess.
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9
Dip the pieces in the egg mixture, coating them well.
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10
Combine the bread crumbs and cheese and dip the pieces in the mixture to coat on both sides.
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11
Pat lightly to make the crumbs adhere.
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12
Heat 2 tablespoons oil in a nonstick skillet and add as many pieces as the skillet will hold.
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13
This may have to be done in two steps, depending on the size of the pieces.
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14
Cook two minutes on one side and turn.
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15
Turn and cook two minutes on the second side.
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16
Continue cooking, adding a little more oil as necessary until all the pieces are cooked.
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17
Transfer the pieces to a serving dish as they are cooked.
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18
Pour off the fat from the skillet.
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19
Wipe out the skillet and add the butter.
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20
Heat the butter until melted and add the tarragon.
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21
Cook about 4 seconds, shaking the skillet.
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22
Pour the tarragon butter over the meat and serve.
