Breaded Lamb Cutlets

• Eight 1-inch-thick medallions of lamb, cut from 2 racks or from the loin or leg
• 2 tablespoons extra virgin olive oil
• 2 eggs
• Panko (Japanese bread crumbs) or other bread crumbs for dredging
• Salt and freshly ground black pepper
• 1 teaspoon ground cumin or minced fresh rosemary (optional)
• Chopped fresh parsley for garnish (optional)
• 1 lemon, cut into wedges

1. Preheat the oven to 200F.
2. If youre using rib or loin slices, pound them lightly with the heel of your hand until they are about 1/2 inch thick.
3. If youre using leg, put them between 2 sheets of wax paper or plastic wrap and pound with a mallet or rolling pin until they are about 1/2 inch thick.
4. Put a nonstick or well-seasoned skillet over medium-high heat and add the oil.
5. When the oil shimmers, dip a piece of lamb in the egg and press both sides into the bread crumbs.
6. Add to the skillet; do not crowdyou will have to cook in batches.
7. When the meat is in the skillet, season it with salt and pepper and sprinkle it with a pinch of cumin if you like.
8. As the meat browns, flip it and brown the other side; adjust the heat so that each side browns in about 2 minutes; the meat should remain rare.
9. As the pieces finish, put them on an ovenproof platter and keep them warm in the oven.
10. When they are all done, garnish with parsley if you like and serve with lemon wedges.

medallions, extra virgin olive oil, eggs, bread crumbs, salt, ground cumin, fresh parsley, lemon

Taken from www.epicurious.com/recipes/food/views/breaded-lamb-cutlets-386701 (may not work)