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Ingredients
2 skinless, boneless loins of lamb, about ¾ pound each
1 egg, lightly beaten
1 tablespoon olive oil
2 teaspoons cold water
½ teaspoon ground cumin
Salt to taste if desired
Freshly ground pepper to taste
2 tablespoons flour
1 ¼ cups fine fresh bread crumbs
1 teaspoon finely minced garlic
2 tablespoons finely chopped parsley
¼ cup corn, peanut or vegetable oil
Fresh tomato sauce (see recipe)
Nutritional analysis per serving (4 servings)
11 grams carbs; 139 milligrams cholesterol; 642 calories; 28 grams monosaturated fat; 6 grams polyunsaturated fat; 18 grams saturated fat; 55 grams fat; 1 gram fiber; 517 milligrams sodium; 25 grams protein; 1 gram sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Cut loins crosswise on the bias into eight pieces of equal thickness. Place pieces on flat surface and pound with mallet to the thickness of about ¼ inch.
- Step 2
Put egg in mixing bowl and add oil, water, cumin, salt and pepper.
- Step 3
Beat thoroughly. Pour the mixture into a flat dish with a rim. Set aside.
- Step 4
Put flour into a flat dish; set aside.
- Step 5
Put crumbs into another flat dish, add garlic and parsley. Blend well.
- Step 6
Dip the pieces of meat in flour to coat well and shake off excess. Dip each piece in egg and then in crumb mixture. Pat to make crumbs adhere.
- Step 7
Heat the oil in a large skillet and add about four pieces of meat. Cook until golden brown, about 1 minute, and turn. Continue cooking on the other side until golden brown, about 1 minute. Remove the pieces as they cook and drain on absorbent paper towels. Continue cooking until all pieces of meat are cooked. Serve hot with fresh tomato sauce.
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