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Cotes d'agneau a la Villeroi HT MC French 60mins Serves 4 Hot Lamb Pork Alcohol Main Course France EuropeIngredients 150g/5oz Butter 8 Best End Lamb Cutlets 1 tbsp Marsala 50g/2oz Plain Flour 150ml/5fl.oz. Milk Salt and Black pepper ½ teasp Grated Nutmeg 50g/2oz Ham, finely chopped 1 tbsp Fresh Parmesan Cheese, grated 2 Egg Yolks 4 tbsp Dried Breadcrumbs 2 tbsp Oil
Instructions 1. Heat 25g/1oz of the butter in a frying pan, add the cutlets and brown on both sides. Add the marsala, reduce the heat and cook for 5 minutes. Remove the cutlets from the pan and set aside.
2. Melt 50g/2oz of the remaining butter in a saucepan, sprinkle over the flour and cook for 1-2 minutes. Gradually add the milk, stirring all the time. Bring to the boil and cook for 3 minutes. Remove from the heat and place the pan in cold water to cool the sauce quickly.
3. Add the ham, cheese and egg yolks to the sauce and mix well. Place the breadcrumbs on a baking tray.
4. Dip the cutlets in the sauce then coat with the breadcrumbs, pressing them well on.
5. Heat the remaining butter and oil in a frying pan, add the cutlets and fry for 5-10 minutes on each side, according to taste, until crisp and golden. Serve hot.
More Lamb Recipes | General Lamb Preparation & Cooking Times | Lamb Cuts | More French Recipes
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