|
||
|
PETITCHEF |
Add your blog-site | Add your recipes | Receive daily menu | Contact us | |
Step-by-step to crumbed cutlets
When I was a little girl, both my parents worked. My Mum worked outside the home part time, and then would come home to prepare tea. This meant that there was a real need for routine, especially given the fact that my mother didn't enjoy cooking.
Tuesday nights were something to look forward to. Crumbed Cutlet Night! Oh yum this is comfort food of the highest order. How I loved those Lamb Cutlets. Now I love to recreate these memories, but, unlike my mother who bought the cutlets already crumbed, I do my own. It's not hard, but in the interest of entertaining and educating, for anyone who's not crumbed anything before, I thought a bit of step-by-step would help. Soy-Marinated Crumbed Cutlets 12 lamb cutlets 4 tbsp low-salt soy sauce (I favour Kikkoman) 1 clove garlic, smashed 75g (1/2 metric cup) plain flour 2 eggs, lightly beaten with a little salt 2 tbsp milk (buttermilk if it's handy) 150g (2 cups) breadcrumbs, either panko or freshly made (or a combination) oil for frying* *If you prefer you can bake the cutlets on an oiled shallow oven tray in a 190c-200c preheated oven for about 12 minutes per side, but I think results are best with frying. Prepare the lamb by trimming excess fat if they aren't lean enough. You can, if you like flatten the lamb with a mallet, but as I like my lamb with a blush of pink, I never bother. Combine soy sauce and garlic in a dish that is large enough to hold the lamb snugly in one layer. Put the lamb in the dish, turning each cutlet in the sauce to coat them. Put the lamb in the fridge for a least a half an hour, though a couple of hours is fine too.  Set out three dishes just a little larger than the cutlets. Put the flour in one, the beaten egg and milk in another (and whisk to combine) and the crumbs in the last. Line everything up. That is, have the lamb first, then the flour, the egg, the crumbs and finally a tray to take the lamb at the other end.Using one hand pick up a cutlet by the bone and dredge it in the flour. Turn it over and cover the other side in the flour, before taking it out and gently shaking off the excess.  Put the cutlet into the beaten egg mixture, and turn it over once again, to coat both sides of the cutlet in the egg. Hold the cutlet over the egg for a moment to allow any excess egg drip off. Pop the cutlet into the crumbs and sprinkle some crumbs over the lamb, remembering to do all this with one hand, keeping the other hand free and clean, as you will notice your fingers will also be crumbed by the end of this process! Ensure the lamb is well coated with the crumbs, pressing down a little to ensure a lovely coating. Move the cutlet to the waiting tray. Continue this process with each cutlet, flour, egg, crumbs, tray, until they are all covered. In spite of this photo example, I find it easiest to just do one piece of lamb at a time. Here though, you can see each stage of the process: One all the lamb is crumbed, for best results, pop these back into the fridge for at least a half hour. This helps everything cohere, and will help prevent the unfortunate flaking of coating which sometimes befalls crumbed food. When you are ready to cook, heat a heavy-based frying pan on a medium-high heat. Add enough oil to ensure the base is completely covered. I use a light olive oil, and probably add about 200ml or more to the pan (I have measured the oil after cooking and it's only usually about 20ml or so of oil that has been lost to the food if that helps your conscience.Cook the lamb for about 3 minutes a side or until golden on the first side, and cook for about the same time, or just a little less on the other side. Once cooked on both sides, pop the lamb on a draining rack. Don't cook too many pieces at once. Even in my large pan, I wouldn't cook more than 5 cutlets at once (depending on their size).  Now, they are ready to eat. A classic side to these would be mashed potato and 'old fashioned' mixed veg like peas, carrots and corn or green beans. Of course, they are delicious on their own too, make great picnic food, and well, in the interest of this blog, I thought I should do a quick taste-test to make sure they were up to standard. They were! I don't know the omnivore who can turn down crumbed meat. Crumbed, fried food is delicious anyway, but meat in a fried and crumbed coating is pretty much irresistible! Serves? Well 12 of these is enough for we five for dinner with leftovers, but then the children can only manage one large one each right now. With spring lamb, they can manage two each, but then the adults have three no worries. So, it makes 12, how many it serves depends on how you have them. That's it. That's the way I make crumbed cutlets. I think the original recipe comes from The Australian Women's Weekly Basic Cookbook. You can see it is easy, you just have to have the time to fiddle about with a few dishes. You can certainly marinate the lamb in a snap lock bag, and you could even dust them in the flour in a snap lock bag, but I find the production-line set up ease enough. Sadly we don't have these once a week. A couple of times a year only, but they are always, ALWAYS worth the wait!  related searches : Step
|
||||||||||||||||||||||||||||||||||||||
Related recipes
Recipes
Questions answers