Panko-crusted Mustard Lamb Cutlets

Total Time: 25 mins Preparation Time: 15 mins Cook Time: 10 mins

Ingredients

• Servings: 2
• 3/4 cup panko breadcrumbs (japanese breadcrumbs, found in the oriental section at most supermarkets)
• 1 tablespoon finely chopped fresh sage or 1 teaspoon dried sage
• 1 teaspoon grated fresh lemon, rind of
• 1/2 teaspoon black pepper
• 1 egg
• 2 tablespoons water
• 1 tablespoon mayonnaise
• 1 tablespoon dijon mustard
• 2 (10 ounce) lamb cutlets, tenderized,if preferred
• 3 tablespoons olive oil, more if necessary
• lemon wedge (optional)
• fresh sage sprig (optional)

Recipe

• 1 combine first 4 ingredients on plate.
• 2 whisk egg and 2 t water in medium bowl to blend.
• 3 whisk mayonnaise and dijon mustard in small bowl.
• 4 dredge lamb cutlets with mayo-mustard mixture; dip into beaten egg, then coat with panko crumb mixture.
• 5 transfer to plate.
• 6 heat oil in heavy medium skillet over med-high heat.
• 7 add lamb; cook until no longer pink on inside and crumbs are golden brown, about 5 minutes per side.
• 8 garnish with fresh sage, if desired, and serve with lemon wedges.