Lamb Cotoletta Recipe
herbed panko, fromage de mieux brie cheese, wagyu bresaola, café de Paris aioli
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Ingredients
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Lamb Cotoletta
Café de Paris Aioli
Method
Lamb Cotoletta Preparation
- 1
Preheat Oven
Preheat your oven to 200°C (400°F).
- 2
Season Lamb
Season the lamb chops with salt and black pepper on both sides.
- 3
Prepare Breading Station
Set up a breading station: Place flour in one dish, beaten eggs in a second dish, and herbed panko breadcrumbs in a third dish.
- 4
Dredge in Flour
Dredge each lamb chop in flour, coating it lightly. Shake off any excess flour.
- 5
Dip in Eggs
Dip the floured lamb chop into the beaten eggs, ensuring it is fully coated.
- 6
Coat in Panko
Finally, coat each lamb chop in herbed panko breadcrumbs, pressing gently to adhere.
- 7
Heat Skillet
In a large skillet over medium heat, add olive oil and heat until shimmering.
- 8
Fry Lamb
Carefully add the coated lamb chops to the skillet. Cook for about 4-5 minutes on each side until golden brown.
- 9
Bake Lamb
Transfer the lamb chops to a baking sheet and place them in the preheated oven. Bake for an additional 10 minutes for desired doneness.
Café de Paris Aioli Preparation
- 10
Mix Aioli Ingredients
In a medium bowl, combine the mayonnaise, ground mustard, minced garlic, chopped capers, chopped parsley, lemon juice, and Worcestershire sauce.
- 11
Season Aioli
Whisk the ingredients together until smooth and well combined. Taste and season with salt and black pepper to your liking.
Serving
- 12
Plate and Serve
Plate the lamb cotoletta and top with slices of fromage de mieux brie cheese and wagyu bresaola. Serve alongside the Café de Paris aioli for dipping.