Tranches de mouton panées (Mutton slices in breadcrumbs)

A mutton recipe from Provence.

Tranches de mouton panées (Mutton slices in breadcrumbs)

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 review Looks lovely 4/5 Especially nice if it's fried in butter, not oil. The Judge

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

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

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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#mutton #breadcrumbs #peppercorn #garlic #mustard #butter #eggs #dip #grain #deepfrying #panfried