Name: Cutlets
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4 servings
Cuisine: French
Ingredients: 8 lamb rib cutlets (about 1½ pounds / 680 g total), each about ¾ inch (2 cm) thick and neatly trimmed; 1½ teaspoons (7.5 ml / 9 g) fine salt; ½ teaspoon (2.5 ml / 1 g) freshly ground black pepper; 1½ cups (360 ml / 150 g) fine dry white breadcrumbs, for either version; 4 tablespoons (60 ml / 57 g) unsalted butter, melted, for the grilled version only; ½ cup (120 ml / 60 g) plain flour, for the sautéed version only; ½ cup (120 ml / 120 g) Anglaise (for Egg-and-bread-crumbing) (No. 174), for the sautéed version only; 6 tablespoons (90 ml / 85 g) clarified butter, divided, for the sautéed version only

Question 1

Should I broil or sauté Côtelettes d’Agneau Panées?

Accepted Answer

Broil Côtelettes d’Agneau Panées for a light, buttery breadcrumb veil, or sauté them for a denser, more protective crust. The broiled version uses melted butter and fine breadcrumbs. The sautéed version uses flour, Anglaise, fine breadcrumbs, and clarified butter to create a firmly bound coating.

Question 2

How do I know when crumbed lamb cutlets are done?

Accepted Answer

Cook crumbed lamb rib cutlets until an instant-read thermometer inserted into the center of the meaty eye registers 145°F (63°C). Broiling takes 3 to 4 minutes per side; sautéing takes about 3 minutes on the first side and 2 to 3 minutes after turning. Rest for at least 3 minutes.

Question 3

How do I stop the breading from falling off lamb cutlets?

Accepted Answer

Pat the lamb rib cutlets thoroughly dry before seasoning and coating. For the sautéed version, shake off loose flour, drain excess Anglaise, press on fine breadcrumbs gently, and rest the coated cutlets on a rack for 5 minutes. Turn each cutlet once with a thin metal spatula supporting the crust.

Question 4

What should I do if the breadcrumbs brown before the lamb is cooked?

Accepted Answer

For broiled lamb cutlets, move the tray one rack lower and loosely cover the darkest areas with foil. For sautéed lamb cutlets, pull the skillet off the heat briefly and reduce the burner setting. Remove burnt crumbs before adding fresh clarified butter for the second batch.

Question 5

Can I prepare crumbed lamb cutlets ahead of time?

Accepted Answer

Trim, even, and dry the lamb rib cutlets up to 8 hours ahead, then refrigerate them loosely covered on a rack and season shortly before coating. Refrigerate prepared Anglaise for up to 4 hours. Fully coat sautéed cutlets up to 30 minutes ahead, but coat broiled cutlets immediately before cooking.

Question 6

How should I store and reheat leftover crumbed lamb cutlets?

Accepted Answer

Refrigerate leftover crumbed lamb cutlets promptly in an airtight container and use them within 3 to 4 days. Reheating cooks the small cutlets beyond tenderness and softens their breadcrumb crust, so this recipe is best cooked immediately before serving. Rest freshly cooked cutlets on a wire rack, never paper towels.

Culinary Explorer

Cutlets

Ingredients

lamb rib cutlets

fine salt

freshly ground black pepper

Where cooking meets culture.

Ingredient	Quantity
lamb rib cutletstrimmed and about ¾ inch (2 cm) thick	8 cutlets (about 1½ pounds / 680 g total)
fine salt	1½ teaspoons (7.5 ml / 9 g)
freshly ground black pepper	½ teaspoon (2.5 ml / 1 g)