Crumbed lamb cutlets with hazelnut sauce (easy recipe to make at home)

By French Cooking Academy · 60 min

Ingredients

Instructions

1. Mix the bread crumbs with the ground hazelnuts and season with salt and pepper.
2. Beat the eggs in one bowl and put the flour in another, seasoned with salt and pepper.
3. Dust each lamb cutlet in flour, dip it in beaten egg, then coat it in the crumb and hazelnut mixture.
4. Melt the butter in a pan and cook the cutlets until golden on both sides and cooked to your liking.
5. For the sauce, brown the lamb trimmings in a pan, then add the shallot, onion and carrot and cook until coloured.
6. Add the thyme and bay leaf, then just enough water to barely cover the meat, and simmer for about 45 minutes until the liquid is very concentrated and almost syrupy.
7. Strain the liquid, add the crushed hazelnuts and cream, simmer until it thickens, and season with salt and pepper.
8. Serve the cutlets with the hazelnut sauce.

Summarized from French Cooking Academy's video. Watch it for the details.

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OnionEggCarrotCreamShallotBreadcrumbLambHazelnut