Cotolette di agnello fritte

Name: Cotolette di agnello fritte (Fried, crumbed lamb cutlets)
Cuisine: Italian
Ingredients: 240 g (3 cups) breadcrumbs; 18 medium-sized lamb chops, trimmed of fat; 5 eggs; light olive oil for shallow frying; lemon wedges, to serve

Fried, crumbed lamb cutlets

Preparation info

Serves
6-8

Difficulty
Easy

Appears in

Twelve

By Tessa Kiros

Published 2003

About

These may form part of the fritto misto, served alone or together with fried artichokes.

Ingredients

5 eggs
240 g (3 cups) breadcrumbs
18

Europe
Italy
Main course
May

Method

Whip the eggs in a wide bowl and season with salt and pepper. Put the breadcrumbs on a large flat plate. Flatten the chops with a meat mallet and dip them into the egg to cover completely. Shake off the excess and pat them into the breadcrumbs on both sides, pressing down with your palm to ensure they stick. Transfer them to a large clean plate until you are ready to fry them.

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