Lamb Chops Panadas (Lamb Cutlets in Pastry)

Name: Lamb Chops Panadas (Lamb Cutlets in Pastry)
Yield: 18
Ingredients: 18 lamb cutlets (950g); 1/2 teaspoon of salt; 1 pinch of black pepper; 2 large eggs, beaten; 1 1/4 cup all-purpose flour (250g); 1/2 cup olive oil (120ml)

1
18 lamb cutlets (950g)
2
1/2 teaspoon of salt
3
1 pinch of black pepper
4
2 large eggs, beaten
5
1 1/4 cup all-purpose flour (250g)
6
1/2 cup olive oil (120ml)

Ingredients

1
18 lamb cutlets (950g)
2
1/2 teaspoon of salt
3
1 pinch of black pepper
4
2 large eggs, beaten
5
1 1/4 cup all-purpose flour (250g)
6
1/2 cup olive oil (120ml)

Directions

1
Using a meat pounder, finely chop the lamb cutlets
2
Season with salt and pepper and set aside on a plate
3
Dip each lamb cutlet in the beaten eggs and then coat in all-purpose flour, making sure they are well coated
4
In a large frying pan, heat the olive oil over high heat
5
Reduce the heat to medium and fry the lamb cutlets in batches until golden brown on both sides (approximately 2 minutes per side)
6
Place on paper towels
7
Transfer to a serving plate and serve immediately
8
240 calories per serving
9
If preferred, substitute lamb cutlets with goat meat cutlets
10
A full-bodied wine with a marked palate, such as the Sunrise Cabernet Sauvignon 97 from Chile ($7.50) or the Quinta do Vale da Raposa 96 from Portugal ($13.45)