Tranches de mouton panées (Mutton slices in breadcrumbs)
A mutton recipe from Provence.
Tranches de mouton panées (Mutton slices in breadcrumbs) | |
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Served with couscous | |
Servings: | Serves 6 |
Calories per serving: | 561 |
Ready in: | 20 minutes |
Prep. time: | 10 minutes |
Cook time: | 10 minutes |
Difficulty: | |
Recipe author: | Chef |
First published: | 23rd October 2012 |
Best recipe reviewLooks lovely 4/5 Especially nice if it's fried in butter, not oil. |
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 2 large eggs
- 1 teaspoon olive oil
- 100 g stale breadcrumbs
- 6 x 150g slices of mutton leg
- Dijon mustard or green peppercorn mustard (moutarde au poivre vert), to taste
- Crushed garlic, to taste
- 60 g butter
- Salt and pepper
Method
- Beat the eggs with the oil and pour into a shallow dish.
- Place the breadcrumbs in a separate dish.
- Rub the garlic and mustard into the mutton slices.
- Dip each slice firstly into the egg and then the breadcrumbs, ensuring that the meat is properly coated.
- Using a large deep frying pan, melt the butter and when it is hot, add the mutton.
- Cook for about 4 minutes on each side and place in a serving dish.
- Season and pour the juices from the pan over the slices.
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Fried in butter
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Coated in breadcrumbs
Chef's notes
Green peppercorn mustard is my favourite, when I can get it, but you can try others such as tarragon or grain mustard. --JuliaBalbilla 07:15, 16 January 2009 (UTC)
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