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Ingredientes
- 2 pound boneless lamb cutlets
- 1/2 c. flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 c. lowfat milk
- 1 egg
- 1/2 c. toasted hazel nuts, finely crushed
- 1/2 c. Parmesan cheese
- 1/4 c. whole grain rye cracker crumbs
- 2 tbsp. butter
- 1 tbsp. extra virgin olive oil
Direcciones
- Trim all fat and gristle from lamb and cut into slices about 1/2 inch thick. Lb. each cutlet to expand diameter and reduce thickness to about 1/4 inch.
- Dust cutlets with mix of flour, salt, and pepper. Beat lowfat milk and egg together and dip each cutlet in mix.
- Mix hazel nuts, Parmesan cheese and rye cracker crumbs and coat both sides of each cutlet, pressing nut mix well into meat.
- Saute/fry cutlets in butter and extra virgin olive oil over moderately high heat for a few min on each side till nicely browned. Serve immediately. Makes 4 servings.
- NOTE: Toast hazel nuts in 200 degree oven 20 min before crushing.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 116g | |
| Recipe makes 10 servings | |
| Calories 277 | |
| Calories from Fat 181 | 65% |
| Total Fat 20.29g | 25% |
| Saturated Fat 8.49g | 34% |
| Trans Fat 0.0g | |
| Cholesterol 79mg | 26% |
| Sodium 267mg | 11% |
| Potassium 240mg | 7% |
| Total Carbs 6.7g | 2% |
| Dietary Fiber 0.4g | 1% |
| Sugars 1.48g | 1% |
| Protein 16.46g | 26% |
