Lamb Cutlets With Tomato Jam And Cheese Recipe
Ingredients
| Tomatoes | 250 Milliliter, crushed | |
| Granulated Sugar | 250 Milliliter | |
| Sherry | 60 Milliliter | |
| 6-120 g lamb cutlets | ||
| Egg | 1 | |
| Milk | 60 Milliliter | |
| 125 ml flour, all purpose | ||
| Seasoned bread crumbs | 250 Milliliter | |
| Safflower oil | 45 Milliliter | |
| 500 ml grated Havarti cheese | ||
Directions
Mix the tomatoes, sugar and sherry in a sauce pan.
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.
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.
Chef
