breaded lamb cutlets

Lamb Cutlets with Romesco Sauce

Serves 4.  I was all out of roasted red peppers when I made the sauce so I substituted pickled sweet cherry peppers from a jar – it was wonderful!  This recipe came from celebrity chef Jose Garces.  I served it with green beans topped with spiced pecans.  

            1½ lbs. boneless lamb leg steaks, cut ½” thick and lightly pounded

            salt and fresh ground black pepper

            ½ c. flour

            2 large eggs, beaten

            1½ c. panko bread crumbs

            1 medium tomato, seeded and chopped

            1 roasted red pepper from a jar

            1 garlic clove

            ½ c. salted roasted almonds

            2 Tbs. red wine vinegar

            pinch of sugar

            ¼ c. olive oil, plus more for frying

            2 oz. fresh goat cheese (¼ c.)

            2 Tbs. snipped chives

            2 Tbs. coarsely chopped fresh parsley

Season lamb with salt and pepper.  Put flour, eggs, and panko in 3 separate shallow bowls; season each with salt and pepper.  Dredge lamb in flour, then dip in eggs and coat with panko.  Transfer lamb to a plate.

In a blender, combine tomato, roasted pepper, garlic, almonds, vinegar and sugar and process until smooth.  With blender on, add ¼ c. olive oil in a thin stream and blend until creamy.  Season this Romesco sauce with salt and pepper.

In a large skillet, heat ¼” olive oil until shimmering.  Add the breaded lamb cutlets and cook over moderately high heat, turning once, until golden and crisp, about 7 minutes.  Drain on paper towels and transfer to plates.  Spoon some of the Romesco sauce over the lamb and garnish with goat cheese, chives, and parsley.  Serve remaining sauce on the side.