Terrific Tonkatsu (japanese Lamb Cutlet/chops/tenderloin)
Total Time: 25 mins
Preparation Time: 10 mins
Cook Time: 15 mins
Ingredients
- 1 lb lamb tenderloin (boneless, fat removed, cut into ~3/4-inch chops)
- 3/4 cup panko breadcrumbs
- 1 egg
- 4 tablespoons olive oil
- all-purpose flour (to coat, as described)
- 1/4 cup applesauce
- 1/4 cup ketchup
- 1 tablespoon worcestershire sauce
- 1 tablespoon brown mustard
- 1 tablespoon rice vinegar
Recipe
- 1 combine applesauce, ketchup, worcestershire, mustard, and vinegar in medium saucepan and bring to a boil, stirring constantly. remove from heat and allow to cool.
- 2 bread lamb: dredge in flour, shake excess, dip in egg, drain excess, press into panko.
- 3 add 3 t. of oil to large skillet over medium heat. cook lamb for ~5 minutes each side, until golden brown. add reserved oil to pan prior to flipping lamb.
- 4 remove golden brown and delicious chops from pan and allow to rest for 3 minutes before cutting into strips ~1-1 1/4 inches wide. serve immediately with sauce.
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