Pawaru-Grahmata

№ 52II. nodaļa

Sānkaulīši

Breaded lamb cutlets

  • Serves 4
  • about 30 minutes
  • Melnraksts · vēl nav izmēģināts

1796Sahnkaulischi. (Cotelettes.)

Modernizētslpp. 97 · PDF 111
4 porcijas

The book gives no quantities, only that the ribs are cut a hand's breadth long; the amounts below are ours.

Method

5 soļi
  1. If you have whole racks, cut between the bones into single cutlets. Scrape the ends of the bones clean.
  2. Put each cutlet between two sheets of baking paper and beat the meat with a meat mallet or rolling pin until it is 5–8 mm thick and spread out like a small flat pancake, keeping it attached to the bone.
  3. Score the surface lightly on both sides with the edge of a knife, in a criss-cross pattern.
  4. Mix the breadcrumbs with the pepper and salt. Dip each cutlet in the melted butter, then press it into the crumbs on both sides.
  5. Cook on a hot grill or griddle, or in a frying pan over medium heat with a little butter or oil, for 2–3 minutes a side, until golden and just cooked; thin cutlets cook quickly. Lamb is pink at 60 °C and safe at 63 °C; veal should reach 63–70 °C.

Notes

What the book says vs. what we added

the method is the book's: cutlets from the ribs at the breast end or near the back, the bones cut a hand's breadth from the backbone, each rib cut off, the meat beaten flat "like a flat cake" with the bone left on, lightly scored with a knife, dipped in melted butter, rolled in grated bread with pepper and salt, and cooked on both sides on a gridiron or in a pan. The amounts, times and temperatures are ours.

Which meat

the book doesn't say. The recipes around it are for lamb, and 02-054 takes its cutlets from a young lamb or a calf. Pork chops work the same way; cook them to 63 °C.

Gridiron

the book's restes is a grill over embers. A barbecue or a ridged grill pan is closest.

Variants

02-053 poaches the cutlets in broth and fries them in batter; 02-054 bakes them in pastry.

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