Breaded Lamb Cutlet With Country Gravy

Total Time: 1 hr 15 mins Preparation Time: 1 hr Cook Time: 15 mins

Ingredients

• 1 1/2 lbs lamb cutlets
• 1 cup buttermilk
• 1 cup all-purpose flour
• 1 teaspoon garlic salt
• 1 teaspoon black pepper
• 1 1/2 teaspoons salt
• 1 1/2 cups japanese-style bread crumbs
• 1/2 cup vegetable oil (for frying)
• 3 ounces margarine
• 4 ounces all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 quart milk

Recipe

• 1 place cutlets between sheets of plastic wrap and pound thin.
• 2 place in pan; cover with buttermilk and marinate 1 hour.
• 3 combine flour, garlic salt, pepper, and salt in a bowl.
• 4 dredge cutlets in flour; dip in buttermilk.
• 5 place in a bowl of japanese bread crumbs and coat well.
• 6 heat oil in skillet to 300 degrees fahrenheit.
• 7 place each cutlet in pan and fry 4 minutes each side, or until a light brown.
• 8 take cutlets out of skillet and pat dry with paper towels.
• 9 place in pan; cover with foil; and finish in a 350 degree fahrenheit oven for 10 to 15 minutes.
• 10 for the country gravy:.
• 11 melt margarine in a pot and add flour to make a roux.
• 12 cook roux over a medium flame, stirring constantly with a wire whip, until a very light brown.
• 13 set aside for 5 minutes.
• 14 scald milk and slowly add roux until sauce thickens.
• 15 season with salt and black pepper.
• 16 to kick it up a notch, fry a piece of bacon, crumble it and add to gravy.