crispy lamb cutlets

Ingredients

• Servings: 8
• 2 (1 1/4 pound) fully trimmed lamb tenderloins, cut into 8 pieces
• salt and freshly ground black pepper to taste
• 2 tablespoons all-purpose flour, or as needed
• 2 eggs, beaten
• 3 cups panko bread crumbs
• 2 tablespoons butter
• 1/3 cup diced dill pickles
• 1 jalapeno pepper, seeded and minced
• 1 bunch green onions, chopped, green tops reserved
• 1 pinch cayenne pepper, or to taste
• 1 1/2 tablespoons all-purpose flour
• 1 1/2 cups cold milk, or more as needed
• 1 teaspoon worcestershire sauce, or to taste
• 1/4 teaspoon freshly ground black pepper, or more to taste
• 1/2 cup vegetable oil for frying
• salt to taste

Recipe

Preparation Time: 20 mins Cook Time: 30 mins Ready Time: 1 hr 5 mins


• place lamb between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. firmly pound lamb with the smooth side of a meat mallet to a thickness of 1/2 inch.
• place lamb pieces on a plate and season both sides generously with salt and black pepper. sprinkle 2 tablespoons of flour over lamb pieces, lightly coating both sides. pour eggs over lamb, turning to coat.
• transfer lamb pieces to a bowl filled with panko bread crumbs. press bread crumbs firmly into the meat on both sides. transfer breaded cutlets to a clean plate, cover with plastic and refrigerate for 15 minutes.
• melt butter in a skillet over medium heat. stir in pickles, jalapeno pepper, and green onions; cook and stir until onions have softened, about 3 minutes.
• sprinkle in 1 1/2 tablespoon flour. cook and stir for 3 minutes.
• slowly stir in 2 to 3 tablespoons cold milk, whisking constantly. stir in remaining milk, worcestershire sauce, and black pepper. simmer on low for 5 minutes. taste and adjust seasoning.
• heat half the vegetable oil in a large skillet over medium-high heat. add 4 breaded lamb cutlets and cook until lamb is not longer pink inside, and the crust is well-browned, 4 to 5 minutes per side. transfer to plate lined with paper towels. sprinkle with salt. repeat with remaining vegetable oil and lamb cutlets.