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Lamb Cutlets Cherbourg Recipe
|Lamb cutlets||720 Gram (6 Pieces, 120 Gram Each)|
|All purpose flour||125 Milliliter|
|Seasoned bread crumbs||250 Milliliter|
|Safflower oil||45 Milliliter|
|All purpose flour||45 Milliliter|
|Chicken stock||250 Milliliter|
|Light cream||250 Milliliter|
|Cooked crayfish tails||375 Milliliter|
|White pepper||1 Pinch|
Calories 1787 Calories from Fat 961
% Daily Value*
Total Fat 109 g167.4%
Saturated Fat 56.1 g280.7%
Trans Fat 0 g
Cholesterol 454.8 mg
Sodium 2113.4 mg88.1%
Total Carbohydrates 112 g37.4%
Dietary Fiber 5.8 g23%
Sugars 7.6 g
Protein 89 g178.5%
Vitamin A 54.3% Vitamin C 5.2%
Calcium 34.5% Iron 67%
*Based on a 2000 Calorie diet
Mix the egg into the milk.
Dust the cutlets in the flour, dip into the egg wash, then dredge with bread crumbs.
Heat the oil in a large skillet and fry the cutlets until golden brown.
Heat 1/2 the butter in a sauce pan, add the flour and cook for 2 minutes over low heat.
Add both the chicken stock and cream and simmer 15 minutes or until sauce thickens.
In a food processor puree the remaining butter and 1/2 the crayfish tails.
Remove sauce from heat whisk in the puree.
Add the remaining crayfish and seasonings.
Place cutlets on serving plate smother with sauce and serve.