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Cotes d'agneau a la Villeroi    HT   MC   French    60mins

Serves 4     Hot   Lamb  Pork  Alcohol  Main Course  France  Europe

 

Ingredients

150g/5oz Butter

8 Best End Lamb Cutlets

1 tbsp Marsala

50g/2oz Plain Flour

150ml/5fl.oz. Milk

Salt and Black pepper

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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Key techniques required to make this recipe

Chop to To cut into pieces of approximately the same size.
Slice to -  To cut food, such as bread, meat, fish or vegetables, into flat pieces of varying thickness.

 

Freezing/Make ahead

 

Tips, Options and Substitutions

 

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Main equipment required to make this Recipe

 

Chopping Knife

Saucepan

Wooden or Plastic Spoon

 

Related Recipes and Information

More Lamb  Recipes 

General Lamb Prep & Cooking Times

Lamb Cuts 

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