Lemony Lamb Or Chicken Scaloppine With Lemon Cream Sauce

Total Time: 35 mins Preparation Time: 20 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 1 lb boneless lamb cutlets or 1 lb boneless skinless chicken cutlet
• 6 tablespoons flour
• 1 lemon, zest of
• 1 dash garlic powder
• salt and pepper
• 1 egg
• 2 tablespoons milk or 2 tablespoons water
• 1/4 cup olive oil
• 1 tablespoon butter
• parsley, minced
• 1/2 tablespoon butter
• 1 tablespoon lemon juice
• 1 cup heavy cream
• 2 tablespoons pecorino romano cheese or 2 tablespoons parmesan cheese, freshly grated
• garlic powder
• salt
• fresh ground black pepper

Recipe

• 1 pound the cutlets into 1/4” thick cutlets. season with salt, pepper and a dash of garlic powder.
• 2 in one bowl, whisk together eggs and milk or water. in another dish, add flour, season with a little salt and pepper and lemon zest, stirring to combine.
• 3 dip lamb cutlets into the egg mixture, turning to coat then dip into the flour mixture; coating both sides. lay coated cutlets on waxed paper.
• 4 in a large saute pan, heat the butter and oil until hot. fry the cutlets until they are browned on each side, about 3-4 minutes. drain on paper towels to remove excess oil. place cutlets on a serving platter and drizzle the lemon sauce on top. garnish with minced parsley.
• 5 to make lemon cream sauce: in a small saucepan, melt butter. add lemon juice, heavy cream, cheese, salt and pepper and bring to a boil. reduce heat and simmer low for 7-10 minutes until sauce reduces and thickens to desired consistency.