PAN FRIED LEMON & ROSEMARY CUTLETS

COOKBOOK: Lantern Cookery Classics - Maggie Beer
 

Veal or lamb can be used for this recipe and there his nothing to it!
  Dinner served in a few minutes!

I like to use dry herbs from time to time and this recipe is perfect for it.

Place a tray of these little beauties in the centre of your dinner table and in no time they’ll all be gone!

RECIPE
  Serves 3 or 6
 

Olive oil, 1 tablespoon for frying + 1 extra tablespoon

1 tablespoon of butter

2 tablespoons of dry rosemary (you can use fresh if you have it handy - must be chopped finely)

6 cutlets, preferable french trimmed (lamb or veal)

2 tablespoons of lemon juice
  Salt & Pepper
 

Place the cutlets in a bowl. Add the extra tablespoon of olive oil, lemon juice, rosemary and salt & pepper.

Mix well until all is well combined and cutlets are well coated.

In a frying pan, add the olive oil and the butter. Fry the cutlets each for approx 3-4 mins or until cooked to your liking. The time will depend on the thickness of the cutlets. 4min on each side is more suitable for approx 3cm thick cutlet.