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Lamb Cutlets With Tomato Jam And Cheese Recipe
|Crushed tomatoes||250 Milliliter|
|Granulated sugar||250 Milliliter|
|Lamb cutlets||120 Gram|
|All purpose flour||125 Milliliter|
|Seasoned bread crumbs||250 Milliliter|
|Safflower oil||45 Milliliter|
|Grated havarti cheese||500 Milliliter|
Calories 1684 Calories from Fat 648
% Daily Value*
Total Fat 73 g112.9%
Saturated Fat 41.3 g206.7%
Trans Fat 0 g
Cholesterol 220.3 mg
Sodium 2993.1 mg124.7%
Total Carbohydrates 187 g62.5%
Dietary Fiber 6.8 g27.2%
Sugars 89.3 g
Protein 63 g126.7%
Vitamin A 52.3% Vitamin C 16.5%
Calcium 140.6% Iron 45.4%
*Based on a 2000 Calorie diet
Heat on low, stirring constantly, reduce until the tomato mixture is very thick - the consistency of jam.
Pound the cutlets thin with a meat mallet.
Mix the egg with the milk.
Dust the cutlets with flour, dip into the egg wash, dredge in bread crumbs.
Heat the oil in a large skillet.
Fry the cutlets until golden brown on both sides.
Place each cutlet on a baking sheet, top with tomato jam, sprinkle with cheese, place in a 450°F (230°C) oven until cheese is melted and golden.
Serve at once.