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French Trimmed Yorkshire Reared Lamb Cutlets in Breadcrumbs

5 mins
easy
4

Ingredients

4 x French trimmed Yorkshire reared lamb cutlets (Can be purchased here from Farmison.com)
2 Teaspoons olive oil
2 x Eggs
Dried breadcrumbs, for coating
40g Butter
Salt and pepper

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Introduction

These crumbed lamb cutlets are delicate, tender and very juicy. Perfect with mash potato and fresh greens.

Method

In a medium bowl, beat the egg with the oil.
Dip in the cutlets in the egg mixture, then coat them with the breadcrumbs.
Melt the butter in a heavy based frying pan.
Add the cutlets and fry over a medium-high heat for 5-7minutes, turning once.
Season with salt and pepper

Source: Our Collection - Farmison

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