Lamb Cutlets

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 6 boneless lamb cutlets, trimmed
• 1/2 cup flour
• 2 teaspoons seasoning salt (we used garlic salt)
• 1/2 teaspoon pepper
• 2 eggs
• 1/4 cup milk
• 1 1/2 cups breadcrumbs
• 2 teaspoons paprika
• 6 tablespoons vegetable shortening (crisco)
• 2 tablespoons flour
• 1/2 teaspoon dried dill
• 1 1/2 cups chicken broth
• 1 cup sour cream, room temperature

Recipe

• 1 place cutlets between waxed paper and flatten to 1/4 - 1/2 inch thickness using a meat pounder or rolling pin.
• 2 cut small slits around the edges of the lamb and set aside.
• 3 in a pie dish or bowl combine 1/2 cup flour, salt and pepper.
• 4 in a second pie dish beat eggs with milk.
• 5 in a third pie dish combine bread crumbs and paprika.
• 6 dip cutlets in flour, then egg mixture and finally in the breadcrumb mixture, coating well with the crumbs; set aside until all the lamb cutlets are coated.
• 7 in a large skillet melt crisco (vegetable shortening) over medium heat.
• 8 add three cutlets to the skillet at a time and saute on both sides until golden brown (3-5 minutes per side) and then transfer to a plate and keep warm and repeat with the remaining shortening (3 tablespoons) and cutlets.
• 9 in a small cup combine remaining flour (2 tablespoons) with dillweed and then add mixture to skillet.
• 10 stir in broth, stirring to combine well and then stir in sour cream until heated through.
• 11 spoon sauce or pass separately--the sauce is wonderful over noodles.