Pecan Crusted Lamb Tenderloin

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 1 -1 1/4 lb lamb tenderloin
• 1/3 cup all-purpose flour
• 1 teaspoon salt
• 1/8 teaspoon pepper
• 2 large eggs
• 2 tablespoons water
• 1 1/4 cups dried breadcrumbs
• 1/3 cup pecans, chopped finely
• 2 tablespoons dried parsley flakes
• 1/4 cup vegetable oil
• 3/4 cup water
• 1 teaspoon chicken bouillon granule (or base)

Recipe

• 1 with a sharp knife cut tenderloins into 1/4-inch slices. with a meat mallet gently pound each slice to about 1/8-inch thickness.
• 2 in a shallow bowl or on waxed paper, combine the flour, salt, and pepper.
• 3 in a shallow bowl or pie plate, whisk the eggs and water.
• 4 in another shallow bowl or on waxed paper, combine bread crumbs, pecans, and parsley.
• 5 dip the tenderloin pieces into flour mixture, then into the egg mixture, then into the bread crumb and pecan mixture, coating well.
• 6 heat vegetable oil in a large skillet over medium heat. cook tenderloin pieces, 1/3 or 1/2 at a time, until lightly browned on both sides and cooked through. add more oil as necessary.
• 7 place browned tenderloin on a warm platter or tray and tent with aluminum foil to keep warm while cooking remaining pieces.
• 8 add the 3/4 cup water and chicken bouillon granules to the drippings in the skillet and bring to a boil, stirring to loosen browned bits; continue to boil for 1 minute.
• 9 pour over lamb. yum!