Coated Cutlets & Tomato Dip

For 4 people you need

4 large or 8 small lamb cutlets
1 egg
3 tablespoons crisp bread-crumbs

For the dip

1 medium onion
1 tiny apple
1 oz. butter or margarine
small can or tube tomato puree
1 level teaspoon cornflour
1/2 pint water
seasoning
pinch sugar
pinch garlic salt
Fat for frying

To garnish

parsley

  • Coat the cutlets with beaten egg and crumbs.
  • Grate or chop the peeled onion and apple very finely.
  • Fry in the hot butter for several minutes then add the tomato puree and cornflour blended with the water.
  • Bring the mixture to boil and cook steadily, stirring well, until mixture comes to boil and thickens slightly.
  • Add rest of the ingredients, lower the heat and continue cooking until a thick dip.
  • Fry the cutlets in hot fat until crisp and golden brown, drain on absorbent kitchen paper or tissue paper.

TO SERVE: For a barbecue-arrange the hot chops in a napkin-lined dish
and have the dip separately, garnish with parsley.

TO VARY: Mix finely grated cheese with the crumbs

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