Posted by: hearttohearthcookery | June 15, 2014

Season the Cutlets

IMG_9153-001  After the loin of lamb was cut thin, the receipt (recipe) for Lamb Cutlets directs to season the cutlets with salt and white pepper; dip them lightly with egg, and then into very fine bread-crumbs, then into clarified butter, and again into the bread-crumbs.

Visit my website at:   www.hearttohearthcookery.com


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

Categories

%d bloggers like this: