Breaded Lamb Cutlets

Ingredients

• 12 1-inch-thick medallions of lamb, cut from the rib, leg or loin
• 3 tablespoons extra virgin olive oil
• 2 eggs, beaten
• Panko or other bread crumbs
• Salt and freshly ground black pepper
• 1 teaspoon ground cumin
• Chopped parsley for garnish
• 2 lemons, cut into wedges

4 servings

Preparation

1. Preheat oven to 200 degrees. If you are using rib or loin slices, pound them lightly with heel of your hand until they are about 1/2 inch thick. 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. Put a large nonstick or well-seasoned skillet over medium-high heat and add half the oil.
2. When oil shimmers, dip a piece of lamb in eggs, then press both sides into bread crumbs. Put the slices in the skillet; do not crowd. Season with salt, pepper and cumin.
3. As each slice browns, flip it. Adjust heat so that each side browns in about 2 minutes. Keep finished pieces warm in the oven. Add the remaining oil to the pan when necessary. Serve with parsley and lemon slices.