Escalopes of lamb with garlic and mustard

This recipe has been shamelessly copied from Julia's "Tranches de mouton panées (Mutton slices in breadcrumbs)". When I made her original recipe I could not obtain mutton so I used fillet of lamb tenderloin, cut it into four chunks and hammered them flat with a huge frying pan. Other than that, the recipe is identical. Do try it, it is delicious!

Escalopes of lamb with garlic and mustard

Served with couscous
Servings:	Serves 2 to 4
Calories per serving:	561
Ready in:	20 minutes
Prep. time:	10 minutes
Cook time:	10 minutes
Difficulty:
Recipe author:	Chef
First published:	31st January 2013

Best recipe review Glorious 5/5 Don't hold back on the mayo! Paul R Smith

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

• 2 free range eggs
• 1 teaspoon olive oil
• 100 g stale breadcrumbs
• 1 fillet of lamb tenderloin, cut into 4 sections and hammered flat
• Dijon mustard or green peppercorn mustard (moutarde au poivre vert), to taste
• Crushed garlic, to taste
• 60 g butter
• Salt and pepper

Method

1. Beat the eggs with the oil and pour into a shallow dish.
2. Place the breadcrumbs in a separate dish.
3. Rub the garlic and mustard into the mutton slices.
4. Dip each slice firstly into the egg and then the breadcrumbs, ensuring that the meat is properly coated.
5. Using a large deep frying pan, melt the butter and when it is hot, add the mutton.
6. Cook for about 4 minutes on each side and place in a serving dish.
7. Season and pour the juices from the pan over the slices.
   • 

     Fried in butter

   • 

     Coated in breadcrumbs

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