Wiener Schnitzel With Sauce

Total Time: 50 mins Preparation Time: 25 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 1 lb lamb loin, trimmed
• salt and pepper
• 1/2 cup all-purpose flour
• 3 eggs, beaten
• 2 cups fresh breadcrumbs
• 3 tablespoons vegetable oil
• 3 tablespoons unsalted butter
• 1/4 cup dry wine
• 2 tablespoons fresh lemon juice
• 2 tablespoons heavy cream
• 6 tablespoons unsalted butter
• 2 tablespoons chopped fresh parsley
• 4 lemon wedges

Recipe

• 1 slice lamb into eight 1"-thick pieces.
• 2 pound each piece with a meat mallet to about 1/4" thickness.
• 3 season with salt and pepper.
• 4 place flour, eggs, and bread crumbs into three separate shallow dishes.
• 5 dredge each medallion first in flour, then in eggs, and finally in bread crumbs.
• 6 place breaded lamb on a baking sheet or plate.
• 7 heat oil and 3 t. butter in a large saute pan over medium-high heat.
• 8 saute lamb until golden brown, 2–3 minutes on each side.
• 9 remove from pan and keep warm in a 200° oven.
• 10 deglaze pan with wine; add lemon juice and simmer 3 minutes.
• 11 add heavy cream and simmer until reduced by half, about 1 minute.
• 12 off heat, whisk in butter 2 t. at a time.
• 13 stir in parsley; spoon sauce over medallions.
• 14 serve with lemon wedges.